Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside.
In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve.
Add cauliflower, carrots, celery, leeks and meatballs.
Simmer 20 minute.
Add noodles. Simmer 10 minute more.
Serve with Dutch Maggi and Dutch rusks.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
n the bottom of a Dutch oven or stock pot.
Spray Dutch oven or large saucepan with nonstick cooking spray.
Heat over medium-high heat until hot.
Add onions, celery and garlic.
Cook and stir until crisp-tender.
Stir in remaining ingredients, except rotini and meatballs.
Bring to a boil; reduce heat.
Cover; simmer 30 minutes.
Stir in rotini and meatballs.
Simmer, uncovered, an additional 10 to 12 minutes or until vegetables and rotini are tender.
If desired, serve with Parmesan cheese.
Makes 8 (1 1/2-cup) servings.
n the box for instant soup. Too much or too little
Mix ground beef, egg, bread crumbs, chopped potato, onion, milk, 1 tablespoon parsley and salt.
Shape into 1 1/2-inch meatballs.
Cook in oil in Dutch oven until light brown.
Remove meatballs; drain fat from Dutch oven.
Mix tomatoes (with liquid) and remaining ingredients in Dutch oven, breaking up tomatoes with fork.
Heat to boiling; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Add meatballs; cover and simmer for 20 minutes.
Mix ground round, egg, bread crumbs, chopped potato, onion, milk, 1 tablespoon parsley and the salt.
Shape into 1 1/2-inch balls.
Cook meatballs in oil in a Dutch oven until light brown. Remove meatballs; drain fat from Dutch oven.
Mix tomatoes (with liquid) and remaining ingredients in Dutch oven; break up tomatoes with fork.
Heat to boiling; reduce heat, cover and simmer 30 minutes, stirring occasionally.
Add meatballs, cover and simmer 20 minutes.
Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
Store meatballs for later.
Add another 2 tbls olive oil and saute all the veggies except for the kale.
Add stock, water bay leaf, Italian seasoning and addition garlic.
Simmer for 30 minutes.
Add meatballs and kale and simmer for approx 20 minutes longer.
Serve with shaved parmesan cheese and crusty bread.
In a dutch oven or other soup pot with tight-fitting lid,
l dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per
HE SOUP: Bring water and broth to a boil in a Dutch
Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
nd salt.
Stir the soup again and then cover the
Meatballs:
Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
Soup:
Boil the chicken stock with the slices of fresh ginger.
Add the raw meatballs and simmer for 20 minutes.
Add the bok choy and simmer until done, about 10 more minutes.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Mix the meatball ingredients together in a bowl
oom-temperature water before starting soup.
Add salt, bouillon, chili
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ombine barley in a large soup pot with the 9 cups