Subject: Collection (7) Meatball Soups
From: [email-masked]
Date: 25 Oct 1999 06:12:51 -0600
Newsgroups: rec.food.recipes

Cheese and Meatball Soup
Cheese and Meatball Soup
French Meatball Soup
SOUTHWESTERN MEATBALL SOUP
MEATBALL SOUP
ARKAYAGAN ABOUR (MEATBALL SOUP)
Lettuce Meatball Soup with Preserved Cabbage  

Cheese and Meatball Soup

2 cups water  
1 cup corn whole kernel  
1 cup potato chopped  
1 cup celery chopped  
1/2 cup carrot sliced  
1/2 cup onion chopped  
2 cubes beef bouillon  
1/2 teaspoon Tabasco pepper sauce  
1 jar 16 oz Cheez Whiz  

meatballs:  
1 pound ground beef  
1/4 cup bread crumbs  
1 large egg  
1/2 teaspoon salt  
1/2 teaspoon Tabasco sauce  

Meatballs: mix ingredients together thoroughly. Shape into medium size 
meatballs. Place uncooked meatballs and all other ingredients, except Cheez 
Whiz, in electric slow cooker. Stir gently. Cover and cook on setting # 2 (low) 
for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well 
blended.

                  *  Exported from  MasterCook II  *

                       Cheese and Meatball Soup

Recipe By     : Tabasco
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Soups/Stews

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2      cups          water
 1      cup           corn -- whole kernel
 1      cup           potato -- chopped
 1      cup           celery -- chopped
   1/2  cup           carrot -- sliced
   1/2  cup           onion -- chopped
 2      cubes         beef bouillon
   1/2  teaspoon      Tabasco pepper sauce
 1      jar 16 oz      Cheez Whiz

                      Meatballs
 1      pound         ground beef
   1/4  cup           bread crumbs
 1      large         egg
   1/2  teaspoon      salt
   1/2  teaspoon      Tabasco sauce

Meatballs: mix ingredients together thoroughly. Shape into medium size  
meatballs.   Place uncooked meatballs and all other ingredients, except Cheez 
Whiz, in  electric slow cooker. Stir gently. Cover and cook on setting # 2 (low)
for 8 to 10 hours. Before serving add Cheez Whiz,  stirring gently until well 
blended. 

                 - - - - - - - - - - - - - - - - - - 

NOTES : Serve with a crusty bread. My family loves this soup. It's a 
     winter favorite. 

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
Title: French Meatball Soup
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings
 
2 Tbsp Rice
2 oz Ground Beef round
1 Tbsp Egg; (raw beaten)   
1 Tbsp Onion; grated    
1 dash Each garlic, parsley, nutmeg
2 Tbsp Dry red wine;
1 1/4 cup  Beef broth;
Salt and pepper to taste;

Add rice to 1 cup water.  Boil 5 minutes; drain well.  Blend rice,
ground round, egg, onion, garlic, parsley, and nutmeg; form into
small meatballs. Add wine to broth; bring to boil.  Drop meatballs
into hot broth, one to at time.  Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c.
salted water. Bring to a boil. Hold 5 minutes; drain well.  Combine
meatball ingredients as above.  Bring wine and broth to a boil.  Drop
meatballs into hot broth, one at time. Bring to a boil again.  Hold
10 minutes.  Add salt and pepper. Food Exchange per serving: 1 MEAT
EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours by Nancy O'Brion and her Meal-Master
 
MMMMM

                   *  Exported from  MasterCook  *

                      SOUTHWESTERN MEATBALL SOUP

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Beef

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3/4   lb           Ground Beef
   3/4   lb           Ground Pork
   1/3   cup            Uncooked long grain Rice
                      Egg, slightly beaten
 1       tsp.            Dried Oregano
 1       d            Salt & Pepper, to taste
                      Med Onion, peeled & minced
                      Clove garlic, crushed
 2       Tbsp.            Salad Oil
   1/2   cup            Tomato paste
10       cup            Beef Bouillon
   1/2   cup            Chopped fresh coriander

Can substitute parsley for coriander, if necessary.  Combine beef, pork, rice, 
egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large 
bowl. Shape into small balls, about the size of golf balls. Saute onion and 
garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add 
bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce
heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir 
in coriander or parsley.  Serves 6 to 8.

                 - - - - - - - - - 

                   *  Exported from  MasterCook  *

                            MEATBALL SOUP

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Meats

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1       ea           Slice bread
   1/2   cup            Milk
 1       lb           Ground turkey
   1/2   tsp           Salt
   1/2   tsp           Pepper
 2     Tbsp           Vegetable oil
 3       cup            Chicken broth
16       oz           Tomato sauce with tomato bits
 1       ea           Medium onion
 2       ea           Carrots, sliced thin
 2       ea           Celery stalks, sliced
   1/4   tsp           Allspice
   1/4   tsp           Garlic powder

Place bread and milk in bowl; soak bread.  [Substitute about 6 Ritz crackers for
a different flavor.]  Add meat, salt and pepper and mix well.  Form into 24 
balls.  Brown meat balls in oil and drain.  Add remaining ingredients and simmer
uncovered for 1 hour.  Makes 4-6 servings.                      

- - - - - - - - - - - - - - - - - -  

                   *  Exported from  MasterCook  *

                   ARKAYAGAN ABOUR (MEATBALL SOUP)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2   lb           Lean venison or lamb,
                      Ground twice
   1/2   cup            Cooked rice, ground wheat
                      Or bulghour
   1/4   cup            Finely chopped onion
   1/4   cup            Finely chopped parsley
 2       can           Condensed chicken broth
                      (10-1/2 ounces each)
 2       can           Water
   1/3   cup            Lemon juice
 2                    Eggs
                      Salt, pepper

Combine first four ingredients.  Shape into 3/4-inch balls.  Heat broth and 
water to the simmering point. Add meatballs; simmer 15 to 20 minutes. In a soup 
tureen, beat lemon juice and eggs until smooth. Gradually beat in hot broth.  
Add meatballs last. Season to taste with salt, pepper.

Adaption from recipe by George Mardikian, Omar Khayyam's Restaurant Campbell's 
Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias 

                 - - - - - - - - - - - - - - - - - - 

Lettuce Meatball Soup with Preserved Cabbage  

Makes 4 servings 
100 g lettuce, sliced 
300 g mincemeat 
30 g preserved cabbage, chopped coarsely 
2 Tbsp minced chilli 
1 tsp vegetable oil 
1 tsp cornstarch 
1/4 tsp sugar 
1 tsp soy sauce 
1 1/2 liters chicken stock 
1 tsp minced garlic 
1 tsp minced shallot 
1 Tbsp vegetable oil 

MIX minced meat, preserved cabbage, chilli, 1 tsp oil, cornstarch, sugar and soy
sauce well and set aside to marinate, then form into small balls. Pour oil into 
pot to heat up; immediately saute garlic and shallots lightly. Add chicken stock
and cover. Just before the water starts to boil, drop in meatballs. When cooked,
the meatballs will float. Serve with rice or noodles of your choice. 
Traditionally, this recipe uses glass noodles as its main ingredient and a 
lightly beaten egg is added before taking it off the fire.

 
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