Spicy Pork Meatball Soup

Pamela Rappaport

By
@Pamelalala

This started as a pantry soup, whatever I had on hand. But it was a hit so I wrote it all down.

I used vegetables I had in the freezer, hence the cooking time. If you substitute canned vegetables you could cut your cooking time way down. I say use what you have!


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Comments:

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

FOR THE SOUP

5 c
beef broth
3/4 c
frozen black eyed peas
3/4 c
frozen baby lima beans
1/2 c
frozen corn kernels
1/2 c
diced onion
1/2 c
sliced celery
1/2 c
sliced carrots
1 can(s)
turnip or collard greens, drained
1 can(s)
diced tomatoes
1 can(s)
tomatoes and green chilies (or another can of diced tomatoes if you don't like heat)
salt and pepper to taste
dash(es)
a few dashed of hot sauce, chipotle is good

FOR THE MEATBALLS

1 lb
ground pork
1/2 tsp
fennel seeds, crushed to release flavor
1 Tbsp
dried sage
1/2 tsp
garlic salt
1/2 tsp
ground black pepper
1/2 c
bread crumbs, soaked in enough milk to cover them, drain excess before use

Directions Step-By-Step

1
Place all of the soup ingredients in a large soup pot.
2
Bring to a boil, cover, reduce to simmer, and cook until the peas and beans are done. Approximately an hour.
3
Gently mix the ingredients for the meatballs. Don't over mix.
4
Form into small, bite sized balls and drop into the soup. Add some more beef broth or water if too much has cooked away.
5
Once it is back to a simmer, cover and cook for 5 to 10 minutes. These little meatballs will cook quickly. Pull one out and cut it open to insure they are done.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Pork
Regional Style: Southern
Hashtags: #easy, #spicy