Hearty Meatball and Vegetable Soup

Russ Myers

By
@Beegee1947

This soup will warm you all over during those cold Winter days.


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Serves:

5 Cups

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 Tbsp
onion flakes
1/2 tsp
instant minced garlic
2 Tbsp
water
1 lb
lean ground beef
1/2 tsp
marjoram leaves, crushed
2 Tbsp
salad oil
2 1/2 c
water
1 Tbsp
cider vinegar
6
whole cloves
1/2 tsp
thyme leaves, crushed
1/8 tsp
ground black pepper
1 tsp
marjoram leaves, crushed
1 large
potato, peeled and diced (1 cup)
2 c
shredded cabbage
1 large
tomato, diced (1 cup)
1 Tbsp
parsley flakes

Directions Step-By-Step

1
Combine onion flakes and minced garlic with 2 tablespoons water; let stand for 10 minutes to soften; set aside.
2
Mix beef with 1/2 teaspoon marjoram; shape into 1/2-inch balls. In a medium saucepan heat oil. Add meatballs a few at a time; brown on all sides; remove and set aside.
3
Add reserved onion and garlic; saute for 2 minutes. Add 2 1/2 cups water, vinegar, cloves, thyme, black pepper and 1 teaspoon marjoram. Bring to the boiling point, stirring to scrape drippings from the bottom of the pan.
4
Return meatballs to pan. Add potato; reduce heat and simmer, covered, for 10 minutes. Add cabbage and tomato. Return to the boiling point. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes.
Serve sprinkled with parsley flakes.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Italian