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Vegetable Mini-Meatball Soup
Recipe by:
POTHEAD5
A hearty soup that contains lots of vegetable chicken broth and seasoned ground beef balls. It's my variation of wedding soup, and it's so much better. Serve with garlic bread.
Ready in 2 hours 30 mins
Added to favorites by 2 cooks
Ingredients
Serves: 8
- 40 ounces chicken broth
- 1 1/2 pounds lean ground beef
- 1/4 cup Parmesan or Romano cheese
- 1/2 cup bread crumbs
- 1 egg
- 1 (10 ounce) box frozen diced carrots
- 1 (10 ounce) box frozen corn kernnels
- 1 (10 ounce) box frozen okra
- 1 (10 ounce) box frozen lima beans or butter beans
- 1 (10 ounce) box frozen diced potato
- 1 (10 ounce) box frozen peas
- 1 (16 ounce) box frozen spinach
- Salt & pepper
Preparation method
Prep: 15 mins | Cook: 2 hours 15 mins1.
Bring broth to a boil in large soup pot. While broth is boiling, combine ground beef, cheese, crumbs and egg in a bowl until well-mixed.
2.
Add all frozen products to broth when it has reached a boil. Let the liquid return to a boil, then salt and pepper to taste.
3.
Make marble-sized balls of the meat mixture and drop into boiling broth, then lower heat and simmer for 1 hour.
4.
serve with garlic bread on the side
Provided by: Allrecipes
Last updated:
Mar 27 2013
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