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Healthy Meatball Soup Recipe
|Lean ground beef||1⁄2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs), unsifted|
|Canned chicken broth||47 Ounce (1 Large Can, Regular Strength)|
|Condensed consomme||32 Ounce (3 Cans, 10 1/2 Ounce Each)|
|Oregano leaves||1 Teaspoon|
|Onions||2 Medium, chopped|
|Dried ancho chili/1 small, dry, whole hot red chili, seeded||1 Large, seeded and crumbled (Whole Pasilla Chili)|
|Carrots||6 , thinly sliced|
|Rice||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander||1⁄3 Cup (5.33 tbs) (Cilantro)|
|Limes||3 , cut into wedges|
Serving size: Complete recipe
Calories 1543 Calories from Fat 353
% Daily Value*
Total Fat 40 g61%
Saturated Fat 13.3 g66.4%
Trans Fat 0 g
Cholesterol 568.5 mg
Sodium 7808.6 mg325.4%
Total Carbohydrates 180 g60.1%
Dietary Fiber 29 g116.1%
Sugars 47.7 g
Protein 135 g269.4%
Vitamin A 1893.3% Vitamin C 294.3%
Calcium 71.5% Iron 124.6%
*Based on a 2000 Calorie diet
In an 8-quart kettle bring remaining broth, consomme, oregano, onions, and chile to boil; reduce heat to low.
Quickly shape meat mixture into balls about 1 1/2 inches in diameter; as shaped, drop into stock.
Simmer meatballs, uncovered, for 5 minutes, then spoon off any fat and foam from surface.
Add carrots, rice, and coriander.
Simmer, uncovered, for 20 minutes or until carrots and rice are tender to bite.
Meanwhile, discard spinach stems; wash leaves well, then cut crosswise into thin shreds.
Add spinach to stock and cook, uncovered, 5 minutes longer.
Ladle into wide soup plates or bowls.
Pass lime to squeeze over all.