Cabbagecarrot Meatball Soup Recipes

CABBAGE & MEATBALLS

Steps:

• Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat. Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture., Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally.

MEATBALL SOUP

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

CABBAGE,CARROT & MEATBALL SOUP

Steps:

• Heat beef broth to a gentle boil in a saucepan large enough to hold all ingredients.
• Add meatballs and simmer until heated through.
• Add remaining ingredients, stir until well blended.
• Then simmer for at least 20 minutes, and serve with your favorite crusty bread.

MEATBALL SOUP WITH CABBAGE

Steps:

• Mix sausage, beef, rice, egg, garlic powder, cumin, paprika, salt, and pepper together in a large bowl for meatballs. Cover and refrigerate for 30 minutes.
• Heat oil in a large pot over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes. Add water and bouillon cubes; bring to a boil. Add cabbage, carrots, and potatoes. Boil gently for 10 minutes.
• Meanwhile, form meat mixture into regular-size meatballs. Drop gently into the pot and add fresh and dried oregano. Reduce heat and let simmer until meatballs are no longer pink in the centers, about 30 minutes. Add salt and pepper to taste.

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

MAGIC MEXICAN MEATBALL SOUP

Steps:

• Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
• Remove cover, add corn and salsa and simmer until corn is tender.
• Ladle into soup bowls, top with cheese and chips.

MEATBALL VEGETABLE SOUP

Steps:

• In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often.

BEEF CABBAGE CARROT SOUP

Steps:

• Chop onion, cabbage, carrots and celery. Saute in 2 tbsp olive oil. (Do not brown!) Just saute till the vegetables are tender. Remove to Large Pot.
• Use same pan as above and cook ground beef (you may substitute ground turkey) then drain off fat. Add to Pot.
• Add remaining ingredients and stir well. (I pinch the fennel seed and caraway seed between my fingers to slightly break open the seeds instead of throwing in whole seeds.)
• Bring to a boil, then reduce heat to a simmer. Simmer for 3-4 hours till all vegetables are very tender. Serve with a crusty bread. Enjoy!

MEATBALL SOUP WITH CABBAGE AND PARMESAN CHEESE

Steps:

• Prepare onion, finely chop one half and thinly slice the other half and set aside.
• Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
• Add garlic and continue cooking for about 2 minutes; set aside.
• Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
• Let stand for 2 minutes, drain and squeeze dry.
• Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
• Mix ingredients and roll into small balls about 3/4 diameter.
• Roll in flour to coat lightly.
• Heat remaining Olive oil in a frying pan over medium heat.
• Cook meatballs until brown.
• Place on plate lined with a paper towel to drain.
• In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
• In a large pot, add add chicken broth,tomatoes, heat over medium heat.
• Add meatballs, cabbage and onions.
• Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
• May sprinkle additional Parmesan cheese on soup when serving.

SICILIAN MEATBALL SOUP

Steps:

• In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half the garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper, until thoroughly combined. Shape into 24 meatballs.
• In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery and the remaining garlic, and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth , tomatoes, rosemary, and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
• Add the remaining tablespoons parsley, 1/4 teaspoons pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.

MACARONI MEATBALL SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.