Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (7) Meatball Soups Followup-To: rec.food.cooking Date: 25 Oct 1999 06:12:51 -0600 Organization: @Home.com Lines: 244 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19991020030025.SDFI22817.lh2.rdc1.bc.home.com@default> Reply-To: "Neris" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36830 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.