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
Taste of Home
Dandelion Soup
Taste of Home
Dandelion Soup
Prep Time
20 min
Cook Time
10 min
Yield
8 servings (2-1/2 quarts)
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.
Nutrition Facts
1-1/4 cups: 163 calories, 8g fat (3g saturated fat), 58mg cholesterol, 1143mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 16g protein.