Meatball Soup
By daleloida
Rate this recipe
4.2/5
(14 Votes)

Ingredients
- Soup Stock:
- 2 T Olive Oil
- 1/2 cup Chopped Onion
- 1 Clove Garlic (minced)
- 2 10 3/4 oz cans condensed beef broth
- 2 soup cans Water
- 1/2 cup Red Wine
- 3 T Tomato Paste
- Meatballs:
- 1 lb Ground Beef
- 1/4 cup Raw Rice
- 1 Egg (beaten)
- 3/4 t crushed Dried Mint
- 1/2 t Salt
- 1/4 t Pepper
- 2 T Fresh Parsley for Garnish
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oil in 3 qt saucepan. Add onion and garlic and cook until limp. Add beef broth, water, wine and tomato paste. Bring mixture to boil while making meatballs.
Step 2
Combine all meatball ingredients, mixing well with hands. Roll into small meatballs, using rounded teaspoon of meat mixture for each one.
Step 3
Drop meatballs a few at a time into boiling stock. Cover saucepan and reduce heat to low. Cook for 20-25 min. or until rice in the meatballs is completely cooked. Garnish with parsley.
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Chef Tips and Tricks
VIDEO: Tasty Beef Tomato Pockets
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
Ingredients
Dough:
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- Water
Filling:
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
Method
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.
- Enjoy!
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