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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This is my favorite (and only) meat ball soup in my recipe box! I clipped this main-course dish from the L.A. Times newspaper years ago...it's from the Rancho Bernardo Inn here in So. Cal. When the grandkids come to visit, they like to help make the meatballs and seem to love homemade. Read more ....anything! Enjoy! I'm guessing at the number of servings and you've probably already noticed that I'm not good with these flavor and recipe tags! Ingredients:
1 1/2 pounds ground beef |
1/2 cup finely diced onion |
3/4 cup finely diced celery |
1/4 cup finely diced green pepper |
1 tablespoon minced garlic |
1 teaspoon ground cumin |
2 eggs |
1/2 cup uncooked rice |
2 tablespoons dry bread crumbs |
salt, pepper |
2 tablespoons olive oil |
1/2 cup diced carrots |
1 cup chopped fresh tomato |
10 cups chicken stock |
1 bunch cilantro |
tortillas, optional |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine beef, onion, 1/4 cup celery, green pepper, garlic, cumin,
3. eggs, rice, and bread crumbs.
4. Season to taste with salt and pepper.
5. Mix well. Form into 30 small meatballs.
6. Place on baking sheet and bake at 350 degrees for 20 minutes. Set aside.
7. Heat olive oil in stock pot.
8. Add carrots and remaining 1/2 cup celery.
9. Saute until vegetables are translucent.
10. Add the tomato and chicken stock.
11. Season to taste with salt and pepper.
12. Bring to boil, reduce heat and simmer for 30 minutes.
13. Add meatballs.
14. Trim cilantro stems and add leaves to soup.
15. Serve hot with tortillas.
16. Makes several servings.
17. *For the chicken stock in this recipe, I use cans of Swanson’s chicken broth. The cans are 14 1/2 oz. and I use about 8 cans which is more than the recipe calls for. I finely dice all the veggies and generally add more veggies than the recipe states.
18. This makes a lot of soup, but it is a hearty meal and tastes so good on cold rainy, wintery days!
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