Shaker Herb 'n' Meatball Soup
This is a nice soup that has lots of flavor and vegetables.
Freezes well.
Recipe By : Carolyn Milke, North Canton, Connecticut
Serving Size : 14 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 medium potatoes, peeled and cubed
3 medium carrots, sliced
1 cup shredded cabbage
1 large onion, chopped
1/2 cup chopped fresh parsley
6 whole peppercorns
1/2 teaspoon dried marjoram
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon ground cumin
1 pound ground beef
1/2 cup soft bread crumbs
1 egg, beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1. In a Dutch oven or soup kettle, combine the first 12 ingredients; bring
to a boil. Reduce heat; cover and simmer for 1 hour.
2. In a bowl, combine the beef, bread crumbs, egg, Worcestershire sauce,
salt and pepper. Shape into 1-in. balls; drop into soup. Cover and simmer
for 2 hours.
Nutrition (provided by recipe author)
-------------------------------------
Calories: 114
Total Fat: 3g
Cholesterol: 31mg
Sodium: 594mg
Carbohydrates: 12g
Fiber: 2g
Recipe Author: Carolyn Milke, North Canton, Connecticut
Recipe Source: Home-Style Soups, Salad and Sandwiches Cookbook 1996
Author Note: Filling soups like this make it easy to get through cold New
England winters. The meatballs are extra-easy because they cook in the
soup...there's no need for browning beforehand.
Posted by: "sharoncapps" <sharoncapps@cableone.net>
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