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.
dutch oven or other soup pot with tight-fitting lid
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
alf the oil in a soup pot over medium high heat
ombine barley in a large soup pot with the 9 cups
Meatballs:
Mix all meatball ingredients together.
Form into
To make meatballs, combine all meatball ingredients (except the orzo) and
ixture and roll into a meatball. Repeat with remaining beef mixture
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 large cooking pot, prepare mixed vegetables.
When tender, drain and set aside the cooking
water from vegetables.
To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water.
Add meatballs as they brown.
After browning meatballs, pour off fat.
Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup.
More vegetable water can be added, depending on how thick you like it.
Freeze leftovers.
Mix first five ingredients together for the meatballs.
Pour remaining onion soup mix in large kettle.
Add the canned tomatoes and also fill each can with water.
Add to tomatoes.
Bring to a boil and drop in small meatballs.
Let simmer for 30 minutes. Then add the vegetables and simmer another 20 minutes.
(You can also add another package of dried onion soup mix if you like.)
In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.
Mix together the ground turkey, egg, onion, garlic salt, and pepper. Form meatballs using a tablespoon measure.
Heat the oil in a skillet over medium heat. Brown meatballs in oil. Transfer meatballs to a paper towel to drain.
In a soup pot, dissolve the bouillon cube in the boiling water. Stir in the undiluted mushroom soup. Add the carrots, celery, onion, and corn. Add the meatballs to the soup, and bring to a boil. Reduce heat, and simmer 25 to 30 minutes.
n the box for instant soup. Too much or too little
Mix hamburg, garlic powder, salt, pepper and oregano.
Roll into meatballs the size of a nickel.
Brown lightly in oil; discard oil.
In a 5-quart pot, pour beef broth, carrots, celery, onion, V-8 and meatballs.
Cook over medium-low heat for 1 1/2 hours.
About 15 minutes before soup is ready, add escarole and Romano cheese.
Add macaroni to each bowl when serving.
This will prevent starch build-up in leftover soup.
Makes 6 servings as a meal.
Serve with a hard crusted bread.
Season beef with salt and pepper; shape into 18 small meatballs.
In pan, brown meatballs (use shortening if necessary) and cook for 5 minutes.
Pour off fat.
Push meatballs to one side. Stir in soup and water.
Heat and stir now and then.
Makes 2 to 3 servings.