Pork And Rice Meatball Soup Recipe 465

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MOM'S MEATBALL SOUP RECIPE



Mom's Meatball Soup Recipe image

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 55m

Number Of Ingredients 18

15 cups water
1 Tbsp salt
6-8 medium potatoes (cubed)
3 medium carrots (thinly sliced)
1/2 cup pasta (optional)
1/2 onion (finely diced)
2 large sticks of celery (finely diced)
3 Tbsp canola oil
1 large egg (lightly beaten (optional))
2 Tbsp Dill (fresh or frozen)
Mrs. Dash
Ground black pepper
2 lbs ground pork
1 tsp Mrs. Dash
1/2 tsp ground black pepper
2 tsp salt
1 large egg
1/2 onion (finely diced)

Steps:

  • Add 15 cups water to a large soup pot over high heat. Add 1 Tbsp salt and all of your chopped potatoes to the soup pot. Bring to a boil and cook 10 minutes.
  • In the mean time, slice your carrots and toss them into the soup pot.
  • Add 1/2 cup of 1/2" pieces of thin spaghetti to the soup pot or whatever pasta you wish.
  • Place ground pork into a large bowl. Add 1/2 chopped onion, 1 tsp Mrs. Dash, 1/2 tsp ground black pepper, 2 tsp salt, and 1 egg. Mix well.
  • Make meatballs by rolling them in your hands. Toss them in your pot as you make them. Cook for at least 10 minutes or until meatballs are cooked through and floating at the top.
  • Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 Tbsp canola oil, finely diced celery and 1/2 onion. Saute until soft and golden. Add it to the pot.
  • Add 1 beaten egg to the soup pot while stirring constantly so you don't get clumps of egg. (Optional).
  • Add 2 Tbsp dill. Then add more Mrs. Dash and Pepper to taste. We added about 1/2 tsp dash and 1/4 tsp pepper at the end).

PORK AND RICE MEATBALL SOUP RECIPE - (4.6/5)



Pork and Rice Meatball Soup Recipe - (4.6/5) image

Provided by á-235

Number Of Ingredients 17

1/2 cup cooked white rice
2 large eggs, beaten
1 teaspoon dried oregano
3 scallions, finely chopped
3 cloves garlic, chopped
1 1/2 teaspoons
ground cumin
kosher salt
black pepper
1 pound ground pork
2 tablespoons olive oil
1 14.5ounce can diced tomatoes, drained
6 cups low sodium chicken broth
1 bunch spinach (about 4 cups)
fresh cilantro, for serving
grated Cheddar, for serving
sour cream, for serving

Steps:

  • Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes. Heat broiler, line a rimmed baking sheet with foil. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

MEATBALL & RICE SOUP



Meatball & Rice Soup image

This recipe came from the TACA website and is gluten-free. It is also low in sodium. Very easy to make meatballs in advance and freeze them. Sometimes I only use half the meatballs from this recipe, and freeze the other half for another soup recipe. Great way to use the left over rice from Chinese take-out!

Provided by LovinGFKids

Categories     Stocks

Time 35m

Yield 1 1/2 cup, 4-6 serving(s)

Number Of Ingredients 11

1 lb ground turkey (or Ground Pork)
1 tablespoon dried basil (or 2 tbl Fresh Basil)
1 tablespoon dried oregano
1/4 teaspoon garlic salt
3 carrots
2 cups cooked rice
16 ounces vegetable broth or 16 ounces chicken broth
1/4 cup water
sunflower oil or safflower oil
salt
pepper

Steps:

  • Mix meat with spices. Roll into small balls the size of your thumb.
  • Add oil to skillet and saute' meatballs.
  • Chop carrots 1/2 inch thick. Leave juice in pan, add 1/4 cup of water. Add carrots to pan, cover and cook until carrots are tender.
  • Heat broth in stock pot. Add rice, meatballs, carrots and juice from pan. Stir and eat!

Nutrition Facts : Calories 311.5, Fat 9.1, SaturatedFat 2.4, Cholesterol 78.3, Sodium 98.5, Carbohydrate 31.9, Fiber 2.1, Sugar 2.2, Protein 25.2

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

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