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Shaker Herb 'n' Meatball Soup Recipe

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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Shaker Herb 'n' Meatball Soup Recipe

Prep: 30 min. Cook: 2 hours

Yield: 14 Servings

30 120 150

Ingredients

8 cups beef broth
2 cans (14-1/2 ounces each) 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 (90% lean)
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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 the beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into 1-in. balls; drop into soup. Cover and simmer for 2 hours. Yield: 12-14 servings (3-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 114 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 594 mg sodium, 12 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Shaker Herb 'n' Meatball Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p19

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia