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Dandelion Soup

 Dandelion Soup
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
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 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.

2 of 2

Dandelion Soup (continued)

Directions (continued)

  • Yield: 8 servings (2-1/2 quarts).
Editor's Note: Verify that dandelion greens haven't been treated with lawn-care chemicals.
Nutritional Facts: 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.