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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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This versatile soup can be a meal in itself, or an intro to one. It's good looking - and good for you! Ingredients:
1 quart chicken stock |
1 quart water |
1 pint v8 juice |
coarse salt to taste |
fresh spinach (you choose the quantity of veggies) |
celery |
carrots |
canned or fresh tomatoes |
peppercorns |
1 bay leaf |
meatballs |
1 lb. (or less) lean ground beef |
3/4 cup uncooked rice |
1 egg, whisked |
5 twists of pepper mill |
2 tblsp parmesan cheese, grated |
3 tblsps chopped parsley |
Directions:
1. Place the chopped vegetables in stock pot with water, chicken stock, V8 juice and salt; add peppercorns and bay leaf. Bring to a boil, covder and simmer over lowered heat for approximately 30 minutes.
2. Meanwhile, prepare meatballs by blending ground beef with rest of the meatball ingredients. Roll into small balls and brown in olive oil. Do not need to cook thoroughly as this now go in the stock pot which you cover and simmer over lowered heat for one hour. Serve hot, sprinkled with Parmesan cheese.
3. You can, of course, add other vegetables such as potatoes or mushrooms or corn. OR toss in a handful of small pasta pieces.
4. I like to add the fresh spinach near the end instead of too early.
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