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.
Ingredients
Stock
- 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
Meatballs
- 3 pounds lean ground beef
- 3 eggs
- ½ cup tomato sauce
- ¼ cup uncooked white rice
- ¼ cup chopped fresh cilantro (Optional)
- 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 (Optional)
- 2 avocados, chopped (Optional)
Directions
Step 1
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.
Step 2
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.
Step 3
Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
Step 4
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.
Step 5
Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Cook’s Notes:
Vegetables can be varied to your liking (corn, bell peppers, squash, etc).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 369 | |
% Daily Value * | |
Total Fat15g | 20% |
Saturated Fat6g | 29% |
Cholesterol128mg | 43% |
Sodium1125mg | 49% |
Total Carbohydrate30g | 11% |
Dietary Fiber6g | 20% |
Total Sugars7g | |
Protein29g | |
Vitamin C40mg | 200% |
Calcium94mg | 7% |
Iron3mg | 14% |
Potassium876mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this