Shaker Herb 'n' Meatball Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 14 |
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Filling soups like this make it easy to get through cold New England winters. The meatballs are extra-easy because they cook in the soup...there's no need for browning beforehand. Ingredients:
8 cups beef broth |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
3 medium potatoes, peeled and cubed |
3 medium carrots, sliced |
1 cup shredded cabbage |
1 large onion, chopped |
1/2 cup chopped fresh parsley |
6 whole peppercorns |
1/2 teaspoon dried marjoram |
1/2 teaspoon celery seed |
1/2 teaspoon dried thyme |
1/8 teaspoon ground cumin |
1 pound ground beef |
1/2 cup soft bread crumbs |
1 egg, beaten |
1 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. In a bowl, combine the beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into 1-in. balls; drop into soup. Cover and simmer for 2 hours. Yield: 12-14 servings (3-1/2 quarts).
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