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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 9 |
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It was entered into a soup contest by Debora Taylor. It was in the top 12. I think this sounds really good. Ingredients:
1 egg |
2 cups half-and-half cream, divided |
1 cup soft breadcrumbs |
1 small onion, finely chopped |
1 3/4 teaspoons salt, divided |
1 1/2 lbs ground beef |
1 tablespoon butter |
3 tablespoons all-purpose flour |
3/4 teaspoon beef bouillon granules |
1/2 teaspoon pepper |
1/8-1/4 teaspoon garlic salt |
3 cups water |
1 lb red potatoes, cubed |
1 (10 ounce) package frozen peas, thawed |
Directions:
1. In a bowl, beat egg; add 1/3 cups cream, bread crumbs, onion and 1 t. salt. Add beef; mix well.
2. Shape into 1/2 inch balls.
3. In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat.
4. To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth.
5. Gradually stir in water; bring to a boil, stirring often.
6. Add potatoes and meatballs.
7. Reduce heat; cover and summer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through.
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