MEATBALL SOUP
A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.
Provided by Lmdalby
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g
MEATBALL SOUP WITH CABBAGE
I discovered this meatball soup with cabbage a few years ago from a Mexican place and I have been searching for the right combinations. I think I have it almost right with this one. Very hearty and filling.
Provided by Laureeh
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h40m
Yield 10
Number Of Ingredients 21
Steps:
- Mix sausage, beef, rice, egg, garlic powder, cumin, paprika, salt, and pepper together in a large bowl for meatballs. Cover and refrigerate for 30 minutes.
- Heat oil in a large pot over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes. Add water and bouillon cubes; bring to a boil. Add cabbage, carrots, and potatoes. Boil gently for 10 minutes.
- Meanwhile, form meat mixture into regular-size meatballs. Drop gently into the pot and add fresh and dried oregano. Reduce heat and let simmer until meatballs are no longer pink in the centers, about 30 minutes. Add salt and pepper to taste.
Nutrition Facts : Calories 241 calories, Carbohydrate 25.6 g, Cholesterol 43.6 mg, Fat 10.7 g, Fiber 4.9 g, Protein 11.8 g, SaturatedFat 3.2 g, Sodium 1294.7 mg, Sugar 5.2 g
MEATBALL SOUP WITH CABBAGE AND PARMESAN CHEESE
A hearty meatball soup full of vegetables. I use ground veal when making the meatballs, which is a subtler taste. The Original recipe came from a Cookbook called "The International Soup Cookbook", but I have added additional spices to the meatballs and altered it to our tastes.
Provided by Dawn399
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare onion, finely chop one half and thinly slice the other half and set aside.
- Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
- Add garlic and continue cooking for about 2 minutes; set aside.
- Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
- Let stand for 2 minutes, drain and squeeze dry.
- Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
- Mix ingredients and roll into small balls about 3/4 diameter.
- Roll in flour to coat lightly.
- Heat remaining Olive oil in a frying pan over medium heat.
- Cook meatballs until brown.
- Place on plate lined with a paper towel to drain.
- In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
- In a large pot, add add chicken broth,tomatoes, heat over medium heat.
- Add meatballs, cabbage and onions.
- Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
- May sprinkle additional Parmesan cheese on soup when serving.
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