meatball soup

Name: Meatball Soup
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pound(s) lean ground beef; 1/4 cup(s) all purpose flour sifted; 2 large eggs; 47 ounce(s) chicken broth canned; 3 10 1/2 ounce(s) condensed consommé; 1 teaspoon(s) oregano leaves; 2 medium onions chopped; 1 large dry ancho/pasilla chili seeded and chopped; 6 - carrots thinly sliced; 1/4 cup(s) rice; 1/4 cup(s) coriander chopped (cilantro); 3/4 pound(s) spinach, fresh; 3 - limes cut into wedges

(1 RATING)

31 Pinches

Jackie Brink

norfolk, NE

Updated on Jan 4, 2012

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prep time

cook time

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

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

How To Make meatball soup

Step 1

Combine beef, flour, eggs, and 1/2 cup of the broth. Set aside.

Step 2

In an 8-quart kettle bring remaining broth, consommé, oregano, onions and chile to boil, reduce heat to low.
Step 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.
Step 4

Add carrots, rice and coriander. Simmer, uncovered, for 20 minutes or until carrots and rice are tender to bite.
Step 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.
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