WANJAKUK (KOREAN MEATBALL SOUP)
This traditional Korean recipe is one where you can make the meatballs with ground chicken, turkey, lamb or pork if you want. Beef is traditional for this recipe.
Provided by Member 610488
Categories Stocks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the tofu in a clean cloth and squeeze out as much moisture as you can, then tip the tofu into a mixing bowl and mash it with a fork. Peel and finely chop the garlic. Cut 2 of the spring onions crosswise into very thin rings, reserving the other 2 for the stock.
- Add the garlic and sliced spring onions to the bowl with the tofu and then add the ground beef, soy sauce, sesame oil and sesame seeds. Mix well and roll into about 20 meatballs - about the size of a walnut. At this point, you could refrigerate the meatballs until ready to cook.
- Put the stock in a large pan. Cut the remaining spring onions into 2 inch lengths. Peel the ginger and cut it into thin slices. Add the ginger and spring onions to the stock and bring it to a boil. Lower the heat and simmer gently for 8-10 minutes. Salt the stock to your taste. Return to a boil to add meatballs.
- Put the flour onto a plate and beat the egg lightly in a bowl. Roll each meatball first in the flour and then the egg and then drop into the boiling soup. If the soup falls out of the boil stage as you are adding meatballs, this is ok. Once all meatballs have been added, return soup to a boil and then serve.
Nutrition Facts : Calories 394.1, Fat 20.3, SaturatedFat 6.1, Cholesterol 99.5, Sodium 1000.9, Carbohydrate 22.8, Fiber 1.1, Sugar 8.3, Protein 29.2
GUNDI (PERSIAN CHICKEN MEATBALL SOUP)
Make and share this Gundi (Persian Chicken Meatball Soup) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.
- Season wings with salt and pepper; cook, turning once, until browned, about 13 minutes. Add roughly chopped onions, carrots, and garlic, and cook, stirring, until soft, about 8 minutes.
- Add stock, bay leaf, and salt; bring to a boil. Reduce heat to medium; cook until slightly reduced, about 25 minutes. Strain broth, discard solids, and return broth to pan.
- Meanwhile, heat remaining oil in a 12 inch skillet over medium-high heat. Add minced onion; cook until soft, 3-4 minutes. Transfer to a bowl and mix with remaining ingredients.
- Using wet hands, divide mixture into six 3 inch balls. Bring broth to a simmer; add meatballs. Cook, partially covered, until cooked through, about 17 minutes.
- To serve, divide broth and meatballs among 6 bowls.
Nutrition Facts : Calories 656.2, Fat 36.1, SaturatedFat 7.9, Cholesterol 165.4, Sodium 934.2, Carbohydrate 34.1, Fiber 4.8, Sugar 11.4, Protein 48
SICILIAN MEATBALL SOUP
Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add more water or more stock.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 441.7, Fat 21.3, SaturatedFat 6.5, Cholesterol 96.9, Sodium 1784.2, Carbohydrate 38.1, Fiber 3.5, Sugar 8, Protein 27
DUMP IT ALL IN MEATBALL SOUP
I had a couple of cans of beef broth and some meatballs and this is what I came up with. It is so simple but yet so good.
Provided by Chef shapeweaver
Categories Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat in a large Dutch oven, "dump" all ingredients and simmer until meatballs and veggies are heated through.
- Takes about 20 to 25 minutes.
- Serve with hot crusty rolls and fruit if desired.
Nutrition Facts : Calories 62.9, Fat 1, Cholesterol 0.8, Sodium 621.8, Carbohydrate 10.6, Fiber 1.3, Protein 3.8
CHINESE MEATBALL SOUP
Make and share this Chinese Meatball Soup recipe from Food.com.
Provided by threeovens
Categories Clear Soup
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler and spray boiler pan with non-stick cooking spray.
- Combine ground turkey, bread crumbs, soy sauce, sherry or vinegar, sesame oil, ginger, pepper and 1/r cup chicken broth. Mix well. Form into 1 inch meatballs and place on prepared broiler pan.
- Broil 6 to 8 inches from broiler about 7 to 10 minutes, until cooked, turning once.
- Combine meatballs, water, remaining chicken brother in a Dutch oven. Bring to a boil over high heat. Add pea pods and carrot strips and cook 1 or 2 minutes until vegetables are tender crisp. Turn off heat and add bean sprouts and green onions. Serve immediately.
Nutrition Facts : Calories 239.3, Fat 9.4, SaturatedFat 2.4, Cholesterol 59.8, Sodium 563.3, Carbohydrate 17, Fiber 2.2, Sugar 3.9, Protein 19.9
DANISH MEATBALL SOUP
Make and share this Danish Meatball soup recipe from Food.com.
Provided by Diana Adcock
Categories Danish
Time 14h
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
- Strain-cool-strain again-to get a clear consomme.
- Measure 2 quarts and freeze the rest.
- For part 2 combine all ingredients in a food processor and puree until very smooth.
- Turn out into a medium bowl, cover and let stand 1 hour.
- With a teaspoon and your hand form 40 small, oval meatballs.
- Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain.
- Repeat until all of the meatballs are cooked.
- Set aside.
- For part 3 take the butter, water and salt, put into a pot and bring to a boil.
- Add the flour and stir vigorously.
- When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
- Add eggs one at a time stirring very well after each addition.
- Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
- Remove and drain.
- Set aside.
- For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
- Return to a boil, reduce and simmer until meatballs and dumplings are heated through.
Nutrition Facts : Calories 4986.3, Fat 473.3, SaturatedFat 194.7, Cholesterol 972.8, Sodium 3686.2, Carbohydrate 25.7, Fiber 3.4, Sugar 4.8, Protein 147.4
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