Best Meatball And Vegetable Soup Recipes

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
• Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

TURKEY MEATBALL AND VEGETABLE SOUP

Steps:

• In a large bowl, combine the bread crumbs, milk, egg and salt. Crumble turkey over mixture and mix well. Shape into 1/2-in. balls. In a nonstick skillet over medium heat, brown meatballs in batches; drain if necessary., In a large saucepan, combine the remaining ingredients. Bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

MEATBALL VEGETABLE AND BARLEY SOUP

Steps:

• Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
• Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup); remove to a large stock pot.
• Add the diced onion and wine (you can use broth or water instead of wine if desired) to the frying pan that you used to browned the meatballs.
• De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula) the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
• Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
• Add fresh vegetables to the soup; simmer for 15 minutes.
• Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.

ALBONDIGAS (VEGETABLE AND MEATBALL) SOUP

Steps:

• 1. Mix ground beef, crackers, eggs and about 1/3 of the small can of the El Pato spicy tomato sauce together in a large bowl. Cover and put in refrigerator.
• 2. chop all veggies to have them ready when they need to go in to pot
• 3. in a very large pot, put enough vegetable or olive oil to cover the bottom and sauté the onions, carrots, celery and Anaheim chilies until translucent.
• 4. add stewed tomatoes and seasonings(marked with the *)
• 5. add tomato sauce and remainder of El Pato spicy tomato sauce.
• 6. add the rest of the veggies and then fill pot with water to cover everything. ( but remember u need enough room for your meatballs)
• 7. bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
• 8. take meatball mix and pinch off about golf ball sized portions and drop into soup ( no need to roll meat...just pinch and drop)...do very minimal stirring after this step to avoid breaking up meatballs.
• 9. bring to boil again and let cook until meatballs are done through.
• 10. serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.
• Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.

CARAMELIZED VEGETABLE AND MEATBALL SOUP

Steps:

• 1. Preheat oven to 425° and arrange racks in upper and lower thirds of oven. Cut squash, potatoes, carrots, and parsnips into 1-in. pieces and put in a large oiled roasting pan; add garlic. Toss with 2 1/2 tbsp. olive oil, 1 1/2 tsp. salt, and 1 tsp. pepper and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they've browned underneath, about 25 minutes). 2. Meanwhile, make meatballs: With wet hands, mix turkey, fennel seeds, egg, 1 tsp. salt, and 1/2 tsp. pepper together in a small bowl. Oil your hands with some of remaining oil. Shape turkey mixture into 1-in. meatballs and set them on an oiled rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15 to 20 minutes, turning a couple of times to brown well on all sides. 3. Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about 5 minutes. Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes. 4. When vegetables in oven have caramelized and meatballs are browned, remove both from oven. Transfer meatballs to roasting pan. Pour a ladleful of hot broth into baking sheet and scrape up browned bits; pour into roasting pan along with all contents of pot and gently scrape up vegetables' browned bits. Return to oven and bake 5 minutes to let flavors mingle. Serve with hunks of warm bread.