Meatball soup

Meatball soup



  • salt - 1/2 tsp
  • beaten eggs - 2 item
  • clove garlic, minced - 1 item
  • snipped parsley - 1 Tbsp
  • soft bread crumbs
  • ground beef - 3/4 lb
  • finely chopped onion - 1 Tbsp
  • carrots, chopped - 3 item
  • beef broth - 6 c
  • grated Romano or Parmesan cheese - 3 Tbsp
  • shelled fresh peas or 1 10 oz - 2 c

How to make meatball soup:

Combine eggs, bread crumbs, Romano cheese, parsley, onion, garlic and salt. Add ground beef; mix well. Form mixture into 48 balls. In a skillet, brown meatballs, shaking pan often to keep balls rounded. Drain off fat.

In large saucepan or Dutch oven, combine meatballs, beef broth, carrots and fresh or frozen peas. Bring to boiling. Reduce heat; cover and simmer for 20 to 30 minutes or until vegetables are tender.

Recipe categories: Soups & stews, Meat, Beef.

Meatball soup
Average rating: 3 of 5, total votes: 3
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
chuck roast, rich chicken stock, lean ground beef or turkey, each dried: northern beans, black beans, kidney beans, yellow peas, green peas, lentils or 6 of your favorite beans, sun-dried tomatoes not packed in oil, cooked ham, in one piece, stewing beef beef bones, cream of potato soup, undiluted, to 5 large idaho potatoes, cold baked beans
You may be interested in these recipes: