SPICY ALBONDIGAS
I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.
Provided by Punky
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h50m
Yield 10
Number Of Ingredients 18
Steps:
- Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
- Bring chicken broth to a boil over medium heat in a large kettle.
- Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
- Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 17.9 g, Cholesterol 75.4 mg, Fat 13.4 g, Fiber 2.5 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 1394.4 mg, Sugar 4.3 g
SPICY MEATBALL SOUP
With cilantro, cumin and salsa flavor, this spicy Mexican soup knows how to impress, whether it's for guests or an easy weeknight dinner. From Debra Freeman, Pillsbury Bake-Off® Contest 36.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 21
Steps:
- In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
- In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.
Nutrition Facts : Calories 330, Carbohydrate 31 g, Protein 24 g, ServingSize 1 Serving, Sodium 1510 mg
SPICED MEATBALL SOUP
This hearty, stew-like meatball soup is loaded with warm, flavorful spices like cinnamon, cumin and allspice, making it the perfect meal for a cold autumn day. Delicious as is, try serving it with a dollop of Greek yogurt, some torn fresh herbs, and/or some warmed pita bread.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
- Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
- Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
- Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
- Divide the soup among bowls. Serve with the lemon wedges.
Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 976 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 37 grams, Sugar 8 grams
SPICY MEATBALL SOUP
Make and share this Spicy Meatball Soup recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine meat, egg, bread crumbs, salt, pepper, and cheese. Thoroughly mix with hands. Form into small bite size meatballs. Bake at 350 degrees for 20 minutes until browned. Drain fat.
- Meanwhile heat oil in pan. Saute carrots, celery, onion, and garlic until limp. Stir in red wine. Heat for one minute. Add beans, stocks, and tomatoes. Heat to boil.
- Add meatballs and noodles. Cook for six minutes.
Nutrition Facts : Calories 677.7, Fat 30.3, SaturatedFat 10.1, Cholesterol 142.5, Sodium 1408.2, Carbohydrate 52, Fiber 8.4, Sugar 6.8, Protein 44
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
THAI-INSPIRED CHICKEN MEATBALL SOUP
This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.
Provided by Ali Slagle
Categories dinner, lunch, weekday, poultry, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
- Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
- Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
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EASY MEATBALL SOUP - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (40)Category SoupCuisine ItalianCalories 297 per serving
- In a large mixing bowl, add 1 1/2 pounds of ground meat (beef, chicken, or turkey). Add minced garlic (2 cloves), 1 raw egg (whisked), 1/2 cup Parmesan cheese, 1/3 cup bread crumbs, 2 tsp dry oregano, and 1/2 tsp sweet paprika. Season with kosher salt and black pepper. Add a good drizzle of extra virgin olive oil and mix to combine.
- Turn your oven broiler on. Take about 1 1/2 tablespoons of the meat mixture and form a meatball. Set it on a lightly oiled baking sheet. Continue forming the mixture into meatballs (whatever size meatball you started with, stick to it). Line all the meatballs up on the sheet pan. Broil for about 8 minutes or until the meatballs are browned (they will have a chance to cook some more later in the soup)
- Grab a large pot. Heat a couple tablespoons extra virgin olive oil. Now add chopped onion, carrots, celery and garlic. Cook for 5 minutes or so until softened, stirring regularly.Add 5 to 6 cups broth (if you like your soup more chunky, start with 5 cups), canned tomatoes (28 ounces of peeled tomatoes with their juices). Season with about 1 tsp dried oregano, 1/ tsp sweet paprika, kosher salt and black pepper to your taste. Cook for about 10 minutes over medium/medium-high heat, then add in the broiled meatballs and 3/4 cup of any small pasta you have such as ditalini, small shells or elbow pasta. Cook for another 10 minutes or until the pasta is cooked. Garnish with parsley.
- Transfer the meatball soup to serving bowls. You can add a sprinkle of grated Parmesan cheese on top. And if you enjoy spicy food, a sprinkle of crushed red pepper flakes. Enjoy!
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Servings 8Total Time 40 minsCategory SoupsCalories 219 per serving
- To make the meatballs, mix all ingredients together in a medium bowl then roll into small balls and set aside.
- Sauté yellow onion, garlic, carrot, celery and jalapeño in Dutch oven. Pour in beef broth and beef stock; bring to boil. Add cumin, oregano, salt, pepper, red pepper flakes and garlic powder.
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