Swirly
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MEATBALL SPECIAL:
1 lb. lean ground beef
1/2 cup bread crumbs
1 egg
1 cup tomato sauce- divided (1/4 & 3/4)
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground allspice
1 onion, chopped
2 Tablespoon oil
3 cups water
1 package Onion Soup Mix
1 1/2 cups carrots, sliced
10 oz. package frozen peas
1/2 cup green pepper, chopped
3 potatoes, cubed
Combine in a bowl; ground beef, bread crumbs, egg, 1/4 cup tomato sauce, salt, pepper, allspice and onion. Mix well and form into 12 meatballs.
In a skillet, heat oil and add meatballs. Brown meatballs on all sides and drain grease.
In a large pot, add meatballs, water, 3/4 cup tomato sauce, onion soup mix, carrots, peas, green pepper and potatoes. Bring to a boil and cook over low heat for 30 minutes or until vegetables are tender.
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1
jan d
why not just make the meatball and then put them in your soup
with out pasta ..... it always good to use recipes and do your own thing that's how cook come up with new recipes by trying new things
Have a good day and remember Jesus love you
Nanatoo
INGREDIENTS:
1 to 1 1/2 pounds lean ground beef
1 egg, slightly beaten
1/2 cup soft bread crumbs
1/4 teaspoon salt
1 teaspoon dried parsley flakes
2 tablespoons margarine
1 can (10 1/2 ounces) condensed beef broth
2 cups water
1 can (14.5 oz) tomatoes, diced
1 envelope dry onion soup mix
2 cups thinly sliced carrots
1/2 cup thinly sliced celery with leaves
1/4 teaspoon ground black pepper
3 tablespoons fresh chopped parsley or 1 tablespoon dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried leaf basil
1 bay leaf
PREPARATION:
Meatball soup directions
In a medium bowl combine ground beef, beaten egg, bread crumbs, salt, and parsley flakes. Gently stir until mixture is well mixed. Shape meat mixture into 18 to 24 meatballs.
In a Dutch oven over medium heat, melt margarine.
Add meatballs in single-layer batches and brown on all sides; drain meatballs and refrigerate while preparing soup. Drain off fat in Dutch oven; add beef broth, 2 cups water, tomatoes, onion soup mix, sliced carrots and celery, parsley, pepper, oregano, basil, and bay leaf. Bring to the boil. Reduce heat, cover, and simmer for 30 minutes. Add meatballs; cover and simmer meatball soup 20 to 25 minutes longer.
Meatball soup serves 4 to 6.
More Meatball Soup
Anonymous
Spanish Meatball Soup Recipe
tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)
2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces
1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro
Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.
Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.