Spicy Pork Meatball Soup

Pamela Rappaport


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!

★★★★★ 1 vote
15 Min
1 Hr 30 Min
Stove Top



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
a few dashed of hot sauce, chipotle is good


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


1Place all of the soup ingredients in a large soup pot.
2Bring to a boil, cover, reduce to simmer, and cook until the peas and beans are done. Approximately an hour.
3Gently mix the ingredients for the meatballs. Don't over mix.
4Form into small, bite sized balls and drop into the soup. Add some more beef broth or water if too much has cooked away.
5Once 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