Meatball Soup

Meatball Soup Recipe

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Jackie Brink



★★★★★ 1 vote
Slow Cooker Crock Pot


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1 1/2 lb
lean ground beef
1/4 c
all purpose flour sifted
2 large
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
carrots thinly sliced
1/4 c
1/4 c
coriander chopped (cilantro)
3/4 lb
spinach, fresh
limes cut into wedges

How to Make Meatball Soup


  • 1Combine beef, flour, eggs, and 1/2 cup of the broth. Set aside.
  • 2In an 8-quart kettle bring remaining broth, consomm√©, oregano, onions and chile to boil, reduce heat to low.
  • 3Quickly 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.
  • 4Add carrots, rice and coriander. Simmer, uncovered, for 20 minutes or until carrots and rice are tender to bite.
  • 5Meanwhile, 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.

Printable Recipe Card

About Meatball Soup

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

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