Meatball Soup Recipe
Ingredients
| Ground chuck | 2 Pound (For the Meatballs:) | |
| Bread - 1 slice, wet | ||
| Egg | 1 (For the Meatballs:) | |
| Rice | 1/4 Cup (16 tbs), uncooked (For the Meatballs:) | |
| Water | 3 Quart (For the Soup:) | |
| White onion | 1 , diced (For the Soup:) | |
| Tomato - 2 no, consumme or Tomato Paste - 1 small can | ||
| Salt | 1 To taste (For the Soup:) | |
| Green onions | 1 , chopped (For the Soup:) | |
| Cilantro | 1/2 Cup (16 tbs) (For the Soup:) | |
Directions
MAKING
1) In a 8-quart large pot, add 3 quarts of water and allow it come to a boil.
2) Add in the diced white onion.
3) In a large bowl, combine ground chuck, bread, egg and rice. Roll the mixture into walnut-size balls.
4) Drop in the meatballs gently into the boiling water.
5) Turn down the flame and continue cooking for 30 more minutes. Make sure to keep removing the froth that forms at the surface.
6) Add in the tomato consumme or paste, green onions, cilantro when about 15 minutes of cooking remains.
SERVING
7) The meatball soup can be served as an appetizer as well as main course.
1) In a 8-quart large pot, add 3 quarts of water and allow it come to a boil.
2) Add in the diced white onion.
3) In a large bowl, combine ground chuck, bread, egg and rice. Roll the mixture into walnut-size balls.
4) Drop in the meatballs gently into the boiling water.
5) Turn down the flame and continue cooking for 30 more minutes. Make sure to keep removing the froth that forms at the surface.
6) Add in the tomato consumme or paste, green onions, cilantro when about 15 minutes of cooking remains.
SERVING
7) The meatball soup can be served as an appetizer as well as main course.
Chef
