spicy pork meatball soup
(1 rating)
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
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5 cbeef broth
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3/4 cfrozen black eyed peas
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3/4 cfrozen baby lima beans
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1/2 cfrozen corn kernels
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1/2 cdiced onion
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1/2 csliced celery
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1/2 csliced carrots
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1 canturnip or collard greens, drained
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1 candiced tomatoes
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1 cantomatoes and green chilies (or another can of diced tomatoes if you don't like heat)
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salt and pepper to taste
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dasha few dashed of hot sauce, chipotle is good
- FOR THE MEATBALLS
-
1 lbground pork
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1/2 tspfennel seeds, crushed to release flavor
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1 Tbspdried sage
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1/2 tspgarlic salt
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1/2 tspground black pepper
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1/2 cbread crumbs, soaked in enough milk to cover them, drain excess before use
How To Make spicy pork meatball soup
-
1Place all of the soup ingredients in a large soup pot.
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2Bring to a boil, cover, reduce to simmer, and cook until the peas and beans are done. Approximately an hour.
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3Gently mix the ingredients for the meatballs. Don't over mix.
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4Form into small, bite sized balls and drop into the soup. Add some more beef broth or water if too much has cooked away.
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5Once 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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