Thyme For Meatball Soup
Recipe By: Jennie Freeman - Long Creek, Oregon
1 egg
1/4 cup dry bread crumbs
2 tablespoons minced fresh thyme -- -or- 2 teaspoons dried thyme -- divided
1/2 teaspoon salt
1 1/2 pounds ground beef
1 small onion -- chopped
2 medium carrots -- chopped
3/4 pound fresh mushrooms -- sliced
1 tablespoon olive or vegetable oil
1 1/2 pounds red potatoes -- cubed
2 cans beef broth -- 14-1/2 oz. each
14 1/2 ounces canned stewed tomatoes
In a bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-inch balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside. In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
Yield: 12 servings
Source: "Taste Of Home Ground Beef Classics"
Per Serving (excluding unknown items): 262 Calories; 16g Fat (54.3% calories from fat); 14g Protein; 16g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 375mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
NOTES: Thyme is one of my favorite herbs to grow. It adds a fresh spark to this hearty soup. It goes great with a green salad and a loaf of crusty bread.
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