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Thyme for Meatball Soup Recipe
Thyme for Meatball Soup Recipe photo by Taste of Home

Thyme for Meatball Soup Recipe

Read Reviews (3)
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"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."
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 12 servings

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)
  • 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Thyme for Meatball Soup in Taste of Home February/March 2001, p41

Nutritional 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.

Reviews for Thyme for Meatball Soup(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jul. 18, 2012

I haven't made this soup in several years, but I have fond memories of it. Then, when I wanted to make it today I couldn't find my recipe. Thank goodness I thought to look it up on the computer. It is just as good as I remembered it to be.

MY REVIEW
Reviewed Sep. 29, 2010

I thought this was just OK. Kind of bland but edible.

MY REVIEW
Reviewed Nov. 1, 2009

This soup is really surprisingly good. The broth is very tasty and carries the whole soup well.

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