Meatball Soup Recipe
Extra lean ground beef is the most expensive kind. But it's necessary in this recipe, because the meatballs are cooked directly in the soup.
SERVES ► 4
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon Worcestershire sauce
- ½ cup soft bread crumbs
- 1 egg, beaten
- ½ pound extra lean ground beef
- ½ teaspoon dried Italian seasoning
- 2 cups Beef Stock
- 3 cups water
- 1 (14-ounce) can diced tomatoes, undrained
- 2 cups shredded cabbage ½ cup rice
In large pot, combine olive oil, onion, carrots, and celery. Cook over medium heat, stirring frequently, until onion is tender, about 6–8 minutes.
Meanwhile, in medium bowl combine Worcestershire sauce, bread crumbs, and egg and mix well. Add beef and Italian seasoning and mix well.
Add broth and water to pot with vegetables and bring to a simmer.
Form ground beef mixture into small meatballs about the size of a marble; drop into soup as you form them.
Add tomatoes, cabbage, and rice and bring to a simmer. Cover and simmer for 25–35 minutes or until meatballs are cooked and rice and vegetables are tender.