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
he oil to a large soup pot and set over medium
alt,pepper, chile powder,and Mexican oregano to taste.Add about
ice and meat balls to soup and bring to a boil
ortillas and add to soup and bring soup to a boil until
he oil in a large soup pot. Over medium high heat
sticky dough.
Bring soup to a boil over medium
Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
Remove cover, add corn and salsa and simmer until corn is tender.
Ladle into soup bowls, top with cheese and chips.
Saute the carrots and onion in the olive oil.
Add the chicken stock, water, consomme and tomato sauce.
Simmer over low flame for 12 to 15 minutes.
Mix the beef, rice, egg, parsley, salt and pepper together to form small meat balls.
Bring the soup to a boil; add the meat balls, lower flame and simmer for 20 to 25 minutes.
Add the peas and cilantro and cook for an additional 5 minutes.
Serves 4.
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
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.