Print Options

Back to Shaker Herb 'n' Meatball Soup >

Include these items:

Select reviews >

Taste of Home Logo

Shaker Herb 'n' Meatball Soup

 Shaker Herb 'n' Meatball Soup
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.
14 ServingsPrep: 30 min. Cook: 2 hours

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 ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

2 of 2

Shaker Herb 'n' Meatball Soup (continued)

Directions (continued)

  • 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.