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Meatball Soup
Contributed by: Melinda
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- Remove casings from sausages and break them up into a mixing bowl
- Combine with ground beef, dried basil, dried oregano, dried parsley, garlic powder, onion powder, 1/2 tsp kosher salt and ground black pepper, mixing well to combine
- Break off small pieces and roll into balls not larger than 1/2 - 3/4 inch diameter - they should be bite sized
- Heat a soup pot over medium heat and add fat
- Sauté onion and celery with 1/2 tsp salt until soft and just beginning to color
- Add tomato paste and garlic and stir to blend very well
- Add about 1 cup of the liquid and stir to incorporate into tomato/veg mixture
- Add remaining broth, oregano and parsley stems and bring to a low boil
- Reduce heat, cover and simmer about 15 to 20 minutes until meatballs are cooked through
- Reduce heat to medium low - add chard leaves and peas if cooking from raw - cover and let simmer until chard is tender
- If using frozen peas add now and turn off heat
- Allow to stand 10 minutes before serving
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