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Shaker Herb 'N' Meatball Soup

SUBMITTED BY: Carolyn Milke PHOTO BY: SPARKLE33

"Filling soups like this make it easy to get through cold New England winters. The meatballs are extra-easy because they cook in the soup...there's no need for browning beforehand."

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PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 quarts beef broth
2 (14.5 ounce) cans diced tomatoes, undrained
3 medium potatoes, peeled and cubed
3 medium carrots, sliced
1 cup shredded cabbage
1 large onion, chopped
1/2 cup chopped fresh parsley
6 whole peppercorns
1/2 teaspoon dried marjoram
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon ground cumin
1 pound lean ground beef
1/2 cup soft bread crumbs
1 egg, beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. In a bowl, combine beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into 1-in. balls; drop into soup. Cover and simmer for 2 hours.

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REVIEWS

Reviewed on Jul. 26, 2007 by Amy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Amy
Jul. 26, 2007

I gave this 5 stars because my family loved it when I made it last night (I did make a few changes though mostly because I already had an idea for a soup I wanted to make and I was just looking for something similar to see what seasonings were used). Things I did different were that I added an 11.5 oz can of V8 juice, eliminated the potatoes and cabbage and added 3 stalks of celery, a diced up zucchini and about a cup of fresh green beans. I also added a can of cannellini beans and a can of mushrooms. I didn't use the whole peppercorns but used fresh ground black pepper, used dried parsley rather than fresh, and didn't use marjoram or celery seed since I didn't have them. I also added garlic powder and basil. To the meatballs I added Italian seasoning because I was concerned they wouldn't have enough flavor compared to the rest of the soup. This is a very good soup, and you can use whatever veggies you like or have on hand, and I think it would probably turn out good with anything you add. I loved the fact that you cook the meatballs right in the soup making for a one-pot dinner. However, I had a lot of grease, so I think next time I'll make the soup a day ahead of time and then remove the harden grease before reheating the next day. I just had it for lunch, and it's even better the next day!

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I gave this 5 stars because my family loved it when I made it last night (I did make a few... MORE

Reviewed on Mar. 17, 2008 by JUMAHA

Delicious and warming on a cold winter's night! I follow the seasonings called for in the... MORE

Reviewed on Jan. 30, 2008 by SPARKLE33

I did not change a thing about this recipe except to add one cup of chicken stock to the... MORE

Reviewed on Dec. 22, 2007 by Lu loves to cook!

I think this is a good starter recipe, but I will definitely make some changes the next time I... MORE