Taste of Home
Dandelion Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2-1/2 quarts).
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
Ingredients
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1 large egg
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3 tablespoons grated Parmesan cheese
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2 tablespoons dry bread crumbs
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2 tablespoons finely chopped fresh parsley
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2 tablespoons sour cream
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1 tablespoon finely chopped onion
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1/4 teaspoon salt
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1/8 teaspoon ground nutmeg
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1/8 teaspoon pepper
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1 pound mixed ground meat (beef, veal and/or pork)
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2 cartons (32 ounces each) chicken broth
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1 teaspoon dried basil
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8 cups torn dandelion greens or spinach
Directions
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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.
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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.
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3.
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.
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