Hearty Meatball Soup Recipe
Ingredients
| Eggs | 2 | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Lean ground beef | 1 pound | |
| Ground pork | 1 pound | |
| Ground turkey | 1/2 pound | |
| Beef broth | 4 Cup (16 tbs) | |
| Tomato juice | 1 Can (10oz) | |
| Stewed tomatoes | 2 Can (10oz) | |
| Shredded cabbage | 8 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Green onions | 8 , sliced | |
| Long grain rice | 3/4 Cup (16 tbs), uncooked | |
| Dried basil | 2 Teaspoon | |
| Minced parsley | 3 Tablespoon | |
| Soy sauce | 2 Tablespoon |
Directions
In a bowl, combine the eggs, bread crumbs, salt and pepper.
Crumble meat over mixture and mix well.
Shape into 1-in balls.
In a soup kettle, bring broth to a boil.
Carefully add the meatballs.
Add the tomato juice, tomatoes, vegetables, rice and basil.
Cover and simmer for 30 minutes.
Add the parsley and soy sauce.
Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.
Crumble meat over mixture and mix well.
Shape into 1-in balls.
In a soup kettle, bring broth to a boil.
Carefully add the meatballs.
Add the tomato juice, tomatoes, vegetables, rice and basil.
Cover and simmer for 30 minutes.
Add the parsley and soy sauce.
Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.
Chef
