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“The weather this year for Memorial Day was wet and cold. For our annual church BBQ I wanted to do something different and desided a BBQ Soup was the thing. For the barbecue rub I use Texas Dry Rub. I used my own recipe for the bbq sauce (I haven't published it yet because I never measure). You can use your favorite or a bottled one.”
READY IN:
1hr 40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the ground beef, gound pork, oatmeal, 3 tbl bbq rub, and eggs.
  2. Form into meatballs, I use a ice cream scoop then cut the scooped meat into fourths and roll them into balls. (A melon scoop would be perfect.) Place on a baking sheet.
  3. After all the meatballs are formed bake in a 350 deg oven for 15 minute (Larger balls need to cook longer.).
  4. In a large pot, heat olive oil, saute whole garlic cloves.
  5. Mash garlic when soft into oil.
  6. Add carrots and celery, cook for 5 minutes, stirring to keep form burning.
  7. Add onion, cook till onion is clear, stirring to keep from burning.
  8. Add green beans, corn, tomato, potatoes, beef broth, 3 tablespoons bbq rub and bbq sauce.
  9. Bring to a boil, simmer for 20-30 minutes, till carrots are tender done.

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