spicy pork meatball soup

(1 rating)
Recipe by
Pamela Rappaport
The Villages, FL

This started as a pantry soup, whatever I had on hand. But it was a hit so I wrote it all down. I used vegetables I had in the freezer, hence the cooking time. If you substitute canned vegetables you could cut your cooking time way down. I say use what you have!

(1 rating)
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For spicy pork meatball soup

  • FOR THE SOUP
  • 5 c
    beef broth
  • 3/4 c
    frozen black eyed peas
  • 3/4 c
    frozen baby lima beans
  • 1/2 c
    frozen corn kernels
  • 1/2 c
    diced onion
  • 1/2 c
    sliced celery
  • 1/2 c
    sliced carrots
  • 1 can
    turnip or collard greens, drained
  • 1 can
    diced tomatoes
  • 1 can
    tomatoes and green chilies (or another can of diced tomatoes if you don't like heat)
  • salt and pepper to taste
  • dash
    a few dashed of hot sauce, chipotle is good
  • FOR THE MEATBALLS
  • 1 lb
    ground pork
  • 1/2 tsp
    fennel seeds, crushed to release flavor
  • 1 Tbsp
    dried sage
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    ground black pepper
  • 1/2 c
    bread crumbs, soaked in enough milk to cover them, drain excess before use

How To Make spicy pork meatball soup

  • 1
    Place all of the soup ingredients in a large soup pot.
  • 2
    Bring to a boil, cover, reduce to simmer, and cook until the peas and beans are done. Approximately an hour.
  • 3
    Gently mix the ingredients for the meatballs. Don't over mix.
  • 4
    Form into small, bite sized balls and drop into the soup. Add some more beef broth or water if too much has cooked away.
  • 5
    Once it is back to a simmer, cover and cook for 5 to 10 minutes. These little meatballs will cook quickly. Pull one out and cut it open to insure they are done.
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