Dandelion Soup Recipe
Dandelion Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large egg
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons sour cream
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 pound mixed ground meat (beef, veal and/or pork)
  • 2 cartons (32 ounces each) chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 8 cups torn dandelion greens or spinach

Directions

In a large bowl, mix egg, cheese, bread crumbs, parsley, sour cream, onion and seasonings. Add ground meat; mix lightly but thoroughly. Shape into 1/2-in. balls.
In a Dutch oven, combine broth, garlic powder, oregano and basil; bring to a boil. Add meatballs; cook, uncovered, 12-15 minutes or until cooked through. Skim fat.
Add dandelion greens; cook, uncovered, 5-10 minutes or until wilted. Yield: 8 servings (2-1/2 quarts).
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals.
Originally published as Dandelion Soup in Taste of Home June/July 1995, p59

Nutritional Facts

1-1/4 cups: 163 calories, 8g fat (3g saturated fat), 58mg cholesterol, 1143mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 16g protein.

  • 1 large egg
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons sour cream
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 pound mixed ground meat (beef, veal and/or pork)
  • 2 cartons (32 ounces each) chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 8 cups torn dandelion greens or spinach
  1. In a large bowl, mix egg, cheese, bread crumbs, parsley, sour cream, onion and seasonings. Add ground meat; mix lightly but thoroughly. Shape into 1/2-in. balls.
  2. In a Dutch oven, combine broth, garlic powder, oregano and basil; bring to a boil. Add meatballs; cook, uncovered, 12-15 minutes or until cooked through. Skim fat.
  3. Add dandelion greens; cook, uncovered, 5-10 minutes or until wilted. Yield: 8 servings (2-1/2 quarts).
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals.
Originally published as Dandelion Soup in Taste of Home June/July 1995, p59

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