CHEESY MEATBALL SOUP
With meat, potatoes and other vegetables, this rich-tasting soup is really a meal in one. Process cheese sauce makes it taste like a cheeseburger. I serve this soup with a nice crusty loaf of French bread. -Ione Sander, Carlton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink and potatoes are tender, about 25 minutes. Stir in the cheese dip; heat through.
Nutrition Facts : Calories 421 calories, Fat 24g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 1959mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
SAN FRANCISCO CRAB "MEATBALL" CHOWDER
Steps:
- 1. To make the meatballs, place the crabmeat in a mixing bowl and shred with a fork. Add the eggs, milk, dry mustard, pepper, and cracker crumbs. Mix well. Season with salt and hot sauce to taste. Moisten your hands and roll the mixture into balls that are about 3/4- to 1-inch in diameter (about 1/2 ounce each); keep your hands slightly wet so the balls are very smooth. Place on a cookie sheet. You should have about 36 balls. Cover and refrigerate while you prepare the chowder.
- 2. To cook the crabs, fill a 6- to 8-quart pot with 1/2-inch ocean water or tap water with enough salt added to make it very salty. Bring to a boil, place the crab(s) top shell (carapace) down in the pot, cover, and steam for about 12 minutes for smaller crabs, about 20 minutes for a Dungeness crab. Remove and allow to cool at room temperature.
- 3. When cool enough to handle, remove the crab legs, break into sections, and neatly crack the large pieces. Pick the meat from the small pieces and reserve. Remove the apron (tail flap) from the bottom of each crab and discard. Remove the top shell, scoop the green stuff (tomalley) out of it, and reserve; discard the shell. Remove the gills from the body and discard. Cut the body into quarters and trim away any extraneous shell or cartilage. Refrigerate all the crabmeat, crab pieces, and tomalley until ready to use.
- 4. Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is a crisp golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- 5. Add the garlic and cook for 30 seconds. Add the butter, onion, bell pepper, bay leaves, and the Old Bay Seasoning and cook, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and pepper are softened but not browned.
- 6. Add the potatoes and crab stock, turn up the heat, and bring to a boil. Cover the pot and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
- 7. Lower the heat to medium, add the tomatoes, and bring back to a simmer. Season with salt and pepper. Remove the pot from the heat and stir in the cracked crab legs, picked leg meat, tomalley, and body sections. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- 8. When ready to serve, reheat the chowder over low heat. While it is reheating, place an 8- or 9-inch skillet or sauté pan over medium-high heat, add about 1/2 inch vegetable oil, and heat to about 350°F. Carefully but quickly add 8 to 10 meatballs to the hot oil and pan-fry, turning them as needed, until they are a rich brown color on all sides, so they resemble real meatballs. Using a slotted spoon, remove the meatballs, letting the excess oil drain back into the pan, then place on paper towels to drain. Repeat with the remaining meatballs.
- 9. Ladle the chowder into shallow bowls or large soup plates, making sure that the crab, onions, peppers, tomatoes, and potatoes are evenly divided. Place 4 meatballs in each bowl and sprinkle generously with the chopped parsley. Serve the remaining meatballs on a plate or platter; your guests can add more, if desired.
- In addition to the crab meatballs, the chowder contains two whole crabs. Steaming and cracking the crabs is a bit of work, but they add great flavor. If you use the full amount of crab stock called for in the recipe, you can omit the crabs and still have a great chowder, but do not omit them if you make the chowder with fish or chicken stock. Without any crab flavor in the chowder, the meatballs dont connect. Even with crab stock, I recommend the cracked crabs; they add character and rustic charm.
- For equipment, you will need a 6- to 8-quart pot with a tight-fitting lid (for steaming the crabs), a 4- to 6-quart heavy pot with a lid (for making the chowder), a wooden spoon, and an 8- to 9-inch skillet or sauté pan, a slotted spoon, and a ladle.
MEATBALL CHOWDER
Make and share this Meatball Chowder recipe from Food.com.
Provided by Lisa Rittel
Categories Chowders
Time 1h30m
Yield 6-7 quarts
Number Of Ingredients 22
Steps:
- Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
- Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly.
- Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil.
- Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
- Add browned meat balls.
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
CLASSIC MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
MEATBALL SOUP
This meatball soup recipe is a hearty meal. It's great for chilly days. -Sue Miller, Walworth, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.
Nutrition Facts : Calories 248 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 20g protein.
MAD HATTER MEATBALLS
Make and share this Mad Hatter Meatballs recipe from Food.com.
Provided by Chef 313014
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in skillet. Add green pepper and onion and cook until tender.
- Stir in soups and water. Heat to boiling. Then turn down heat and simmer sauce, stirring occasionally.
- While this sauce cooks, make meatballs. Beat egg slightly in bowl. Add ground beef, bread, evaporated milk and salt and mix well.
- Shape meat into balls about the size of ping-pong balls.
- Drop balls into simmering sauce and cook slowly about 1 hour, or until sauce has thickened.
Nutrition Facts : Calories 281.4, Fat 15.9, SaturatedFat 6.6, Cholesterol 91.8, Sodium 840.2, Carbohydrate 16.1, Fiber 1.6, Sugar 5.7, Protein 18.4
MEATBALL CHOWDER
Recipe is from one of the first cookbooks we used as children.
Provided by RC :)
Categories Vegetable Soup
Time 2h
Number Of Ingredients 23
Steps:
- 1. Mix meatball ingredients, except flour and oil. Form into small meatballs, about 3/4" in diameter. Dip in flour and lightly brown in oil.
- 2. In a large pot, combine all soup ingredients, except corn. Add meatballs. Bring to a boil, reduce heat and simmer until vegetables are soft (appx 1 1/2 hours).
- 3. Add corn during last 10 minutes. Remove bay leaf before serving.
MEATBALL BREAD PUDDING
The ingredients in this dish are similar to the ones my mom uses to make meatballs--tomatoes, ground beef, cheese, and herbs bound together with eggs. A great way to use dried-out leftover bread.
Provided by amanda1432
Categories Main Dish Recipes Casserole Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
- Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.
Nutrition Facts : Calories 402 calories, Carbohydrate 36.4 g, Cholesterol 189.7 mg, Fat 16.5 g, Fiber 2.7 g, Protein 22.6 g, SaturatedFat 6.9 g, Sodium 1139.1 mg, Sugar 9.9 g
CREAMY MEATBALL CHOWDER
I just got in the kitchen and started creating..this is what I came up with..Hope you enjoy this as much as we did!
Provided by Jennifer Ellis
Categories Cream Soups
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Melt butter in a stock pot, add celery, merliton, garlic, and let them cook till they are almost clear, then add carrots and potatoes. (you can add butter if needed)Cook all until veggies are cooked, on med/high. Do not let scorch or stick, stir occasionally.
- 2. Mix ground beef, egg, seasonings, and bread crumbs. Make into mini meatballs, about the size of nickle. Bake at 350 until they are cooked through.
- 3. While these are baking, add milk, evaporated milk, cream of mushroom soup. Add water a little at a time, so your cream base isn't too diluted. Let simmer until meatballs are done
- 4. Add bok choy and meatballs. Add your seasonings to taste. Let simmer until all veggies are tender, stirring to make sure it doesn't scorch.
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