Meatball Soup Recipe

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Meatball Soup

Jackie Brink

By
@jackieb7205

yum


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Rating:

Serves:

6

Method:

Slow Cooker Crock Pot

Ingredients

1 1/2 lb
lean ground beef
1/4 c
all purpose flour sifted
2 large
eggs
47 oz
chicken broth canned
3 10 1/2 oz
condensed consommé
1 tsp
oregano leaves
2 medium
onions chopped
1 large
dry ancho/pasilla chili seeded and chopped
6
carrots thinly sliced
1/4 c
rice
1/4 c
coriander chopped (cilantro)
3/4 lb
spinach, fresh
3
limes cut into wedges

Directions Step-By-Step

1
Combine beef, flour, eggs, and 1/2 cup of the broth. Set aside.
2
In an 8-quart kettle bring remaining broth, consommé, oregano, onions and chile to boil, reduce heat to low.
3
Quickly shape meat mixture into balls about 1 1/2 inches in diam., and drop into stock. Simmer meatballs, uncovered for 5 minutes, then spoon off any fat and foam from surface.
4
Add carrots, rice and coriander. Simmer, uncovered, for 20 minutes or until carrots and rice are tender to bite.
5
Meanwhile, discard spinach stems; wash leaves well, then cut crosswise into thin shreds. Add spinach to stock and cook, uncovered, 5 minutes longer. Ladle into wide soup plates or bowls. Pass lime to squeeze over all.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American