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Meatball Soup California Style

Chef.Foodie's picture
Ingredients
  Fresh garlic 4 Clove (20 gm) (Large Ones)
  Round beef 1⁄2 Pound
  Egg 1 Large, beaten
  Salt 1 1⁄2 Teaspoon
  Rice 2 Tablespoon (Uncooked)
  Parsley 1⁄4 Cup (4 tbs), finely chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Oil 1 Tablespoon
  Lemon pepper seasoning 1⁄2 Teaspoon
  Canned beef broth 21 Ounce (2 Cans Of 10 1/2 Ounce Each)
  Water 2 Cup (32 tbs)
  Carrots 1 Cup (16 tbs), cut in 2 x 1/4 inch strips
  Celery 1 Cup (16 tbs), cut in 2 x 1/4 inch strips
  Canned garbanzos 8 3⁄4 Ounce, undrained (1 Can)
  Canned tomatoes 1 Pound, stewed (1 Can)
  Cheese 2 Tablespoon (Or As Required)
  Butter 2 Tablespoon (Or As Required)
  Butter 1⁄2 Cup (8 tbs), softened
  Fresh garlic 1⁄2 Teaspoon, pressed
  Parmesan cheese 2 Tablespoon, grated
  Parsley 1 Tablespoon, minced
Directions

GETTING READY
1. Peel garlic and put clove of garlic under garlic press for mashing.
2. Combine beef, egg, ½-teaspoon salt, rice, and 2 tablespoon of parsley and form an even mix.
3. Form 20 meatballs out of this mix.
4. Set the meatballs aside for further use.

MAKING
5. Now chop the left over three cloves of garlic, or on your preference, you can mash them.
6. Take a 3-quart saucepan, add garlic into hot oil, and cook until it turns soft and tender. Take care so that it may not turn brown due to overcooking.
7. Now add the leftover 1-teaspoon salt, lemon-pepper seasoning, broth, water, carrots and celery.
8. Bring the entire mix into boiling.
9. Drop the meatballs into the mix and simmer for 20 minutes.
10. Put in the soup undrained garbanzos, tomatoes, and leftover chopped parsley and continue cooking for 10 minutes more.

SERVING
11. Scoop the soup into large soup bowls.
12. Sprinkle spoonful cheese butter in it and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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