Meatball Soup II
photo by truebrit
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb lean beef, ground
- 1⁄4 cup farina or 1/4 cup cream of wheat
- 1⁄4 cup onion, minced
- 1 tablespoon parsley, dried
- 2 tablespoons parmesan cheese, grated
- 1 egg
- 2 tablespoons tomato paste
- 2 cans beef broth
- 1 can water
- 1 cup celery, sliced
- 1 cup carrot, sliced
- 1 onion, sliced
directions
- Combine ground beef, farina, minced onion, parsley, Parmesan cheese, egg and tomato paste.
- Form into 12 meatballs. (Easier if you wet your hands before forming balls.)
- Bring beef broth and water to a boil, add meatballs, celery, carrot and sliced onion.
- Cover and simmer for 45 minutes or until vegetables are tender.
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Reviews
-
I have passed this around and this is the best soup recipe ever!! The meatballs are so tender!! Thank you for posting this!!! -
I think everyone liked this one a lot.. very similar to a mexican albondigas recipe but with a lot of different things. My mother thought it was really good, except that I made the meatballs a little too big and so were a little rare(I used 3lbs of meat and got 20 meatballs). O well, this was an excellent soup otherwise. I would recommend on getting the leanest beef possible since none of the fat will be drained (like the kind of beef you would use in kibbee). Thanks!
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Lisa, this was so tasty, and it was hard to stop at one bowl! I like the fact that the meatballs don't need to be browned first, and can just be dropped into the soup. I must admit, I've never added Cream of Wheat to meatballs before, but they turned out deliciously tender! I only used about 1/4 cup of onion, and added about 1/2 cup of canned, drained chopped spinach. The taste (with the addition of spinach) was similar to Italian Wedding Soup. Thanks!
