Dandelion Soup Recipe

Dandelion Soup Recipe Rating 0

I like to use dandelion green in many recipes. With hearty meatballs in a wonderful chicken broth, this dish is dandy for the entire family.—Dorothy Collins, Decatur, Illinois

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Dandelion Soup Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6-8 Servings
20 10 30

Ingredients

  • 2 quarts chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 8 cups loosely packed dandelion greens
  • 1 pound mixed ground meat (beef, veal and pork)
  • 1 egg
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons sour cream
  • 2 tablespoons bread crumbs
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Directions

  • In a large saucepan, combine broth, oregano, basil and garlic powder; bring to a boil. Add the dandelion greens and cook until tender, 5-10 minutes.
  • Meanwhile, combine the remaining ingredients; mix well. Shape into 1/2-in. meatballs. Add to soup. Cook over medium-low heat for 10 minutes or until the meatballs are done. Serve immediately. Yield: 6-8 servings (2-1/2 quarts).

    Editor's Note: When dandelions are not in season, fresh spinach may be used in place of the greens.

Nutritional Facts 1 serving (1 cup) equals 163 calories, 8 g fat (3 g saturated fat), 58 mg cholesterol, 1,143 mg sodium, 8 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Dandelion Soup in Taste of Home June/July 1995, p59

Healthy Cooking

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