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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.
  • Total Time
    Prep: 30 min. Cook: 2 hours
  • Makes
    12-14 servings (3-1/2 quarts)

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 lean ground beef (90% lean)
  • 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 simmer for 2 hours.
Nutrition Facts
1 cup: 114 calories, 3g fat (1g saturated fat), 31mg cholesterol, 594mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:
  • ksb223
    Sep 28, 2010

    I doubled the seasonings in the soup (not the meatballs) and doubled the cabbage. good flavor!