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Thyme for Meatball Soup

Thyme for Meatball Soup
"Thyme is one of my favorite herbs to grow," reports field editor Jennie Freeman of Long Creek, Oregon. "Thyme adds a fresh spark to this hearty soup."
12 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 1 egg
  • 1/4 cup dry bread crumbs
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
  • 1/2 teaspoon salt
  • 1-1/2 pounds lean ground beef (90% lean)
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  • 1 small onion, chopped
  • 2 medium carrots, chopped
  • 3/4 pound fresh mushrooms, sliced
  • 1 tablespoon olive oil
  • 1-1/2 pounds red potatoes, cubed
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes

Directions

  • In a large bowl, combine egg, bread crumbs, half of the thyme and
  • salt. Crumble beef over mixture and mix well. Shape into 1-in.
  • balls. In a Dutch oven or soup kettle, brown meatballs; drain and
  • set aside.
  • In the same pan, saute onion, carrots and mushrooms in oil until
  • onion is tender. Stir in the potatoes, broth, tomatoes, meatballs
  • and remaining thyme. Bring to a boil. Reduce heat; cover and simmer
  • for 25-30 minutes or until potatoes are tender. Yield: 12 servings.
© Taste of Home 2013

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Thyme for Meatball Soup (continued)

Nutrition Facts: One serving (prepared with lean ground beef) equals 190 calories, 8 g fat (2 g saturated fat), 39 mg cholesterol, 775 mg sodium, 14 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
© Taste of Home 2013