Best Spicy Pork Meatball Soup Recipes

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SPICY PORK MEATBALL SOUP



Spicy Pork Meatball Soup image

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!

Provided by Pamela Rappaport

Categories     Other Soups

Time 1h45m

Number Of Ingredients 20

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(s) turnip or collard greens, drained
1 can(s) diced tomatoes
1 can(s) tomatoes and green chilies (or another can of diced tomatoes if you don't like heat)
salt and pepper to taste
dash(es) 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

Steps:

  • 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.

SPICY MEATBALL SOUP



Spicy Meatball Soup image

With cilantro, cumin and salsa flavor, this spicy Mexican soup knows how to impress, whether it's for guests or an easy weeknight dinner. From Debra Freeman, Pillsbury Bake-Off® Contest 36.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 21

1 lb. extra-lean ground beef
1 (11-oz.) can vacuum packed whole kernel corn, drained
1/3 cup hot picante salsa
1/2 cup thinly sliced green onions with tops
2 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon salt
1 teaspoon cumin
1 teaspoon finely chopped garlic
1 egg white
1 (28-oz.) can whole tomatoes, undrained, cut up
1 (15.5-oz.) can dark or light red kidney beans, drained
1 cup beef broth
2/3 cup hot picante salsa
2 tablespoons chopped fresh cilantro
1 cup chopped green bell pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon finely chopped garlic
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions with tops
1/4 cup dairy sour cream

Steps:

  • In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
  • In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Protein 24 g, ServingSize 1 Serving, Sodium 1510 mg

SPICED MEATBALL SOUP



Spiced Meatball Soup image

This hearty, stew-like meatball soup is loaded with warm, flavorful spices like cinnamon, cumin and allspice, making it the perfect meal for a cold autumn day. Delicious as is, try serving it with a dollop of Greek yogurt, some torn fresh herbs, and/or some warmed pita bread.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 onion, halved
1 1/4 pounds lean ground beef
4 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 lemon, halved
3 carrots, diced
1 28-ounce can diced tomatoes
1 quart low-sodium chicken broth
1 10-ounce bag frozen cooked rice

Steps:

  • Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
  • Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
  • Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
  • Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
  • Divide the soup among bowls. Serve with the lemon wedges.

Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 976 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 37 grams, Sugar 8 grams

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