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meatball soup

(1 rating)
jackieb7205 avatar
Recipe by
Jackie Brink
@jackieb7205
norfolk, NE

yum

(1 rating)
yield 6 serving(s)
method Slow Cooker Crock Pot

Ingredients For meatball soup

  • 1 1/2 lb
    lean ground beef
  • 1/4 c
    all purpose flour sifted
  • 2 lg
    eggs
  • 47 oz
    chicken broth canned
  • 3 10 1/2 oz
    condensed consommé
  • 1 tsp
    oregano leaves
  • 2 md
    onions chopped
  • 1 lg
    dry ancho/pasilla chili seeded and chopped
  • 6
    carrots thinly sliced
  • 1/4 c
    rice
  • 1/4 c
    coriander chopped (cilantro)
  • 3/4 lb
    spinach, fresh
  • 3
    limes cut into wedges

How To Make meatball soup

  • 1
    Combine beef, flour, eggs, and 1/2 cup of the broth. Set aside.
  • 2
    In an 8-quart kettle bring remaining broth, consommé, oregano, onions and chile to boil, reduce heat to low.
  • 3
    Quickly shape meat mixture into balls about 1 1/2 inches in diam., and drop into stock. Simmer meatballs, uncovered for 5 minutes, then spoon off any fat and foam from surface.
  • 4
    Add carrots, rice and coriander. Simmer, uncovered, for 20 minutes or until carrots and rice are tender to bite.
  • 5
    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.
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