The Table: Meatball Soup II…

Nonni’s Meatball Soup II
3 Quarts Organic Chicken Stock*
1 Quart of Water
3 Pounds Lean Ground Beef
3 Eggs Beaten
1 Cup Oats
1/4 Cup Chopped Fresh Cilantro
1 Tablespoon Seasoned Salt
1/2 Tablespoon Dried Oregano Leaves
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Cumin
2 Pinches Ground Nutmeg
1 Small Bag Yukon Gold Fingerling Potatoes
5 Large Carrots, Sliced Diagonally
3 Stalks Celery, Sliced Diagonally
2 Zucchini, Chopped
3 Cups Thickly Shredded Savoy Cabbage
2 Lemon, Sliced Into Wedges
2 Avocados, Chopped (optional)
1/4 Cup Chopped Fresh Cilantro
Directions Oven 350°
  1. In a large stock pot, Stir in water, Chicken Stock, yellow onion, garlic, and 1 tablespoon dried oregano and nutmeg. Bring broth to a slow boil.
  2. Meatballs: Combine ground beef, eggs, oats, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin, pinch of nutmeg in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  3. Scoop 1/4 cup of beef mixture and form in a balls. Place on a parchment lined baking sheet. Bake meatballs in a 350 Degree Oven for 20 minutes. Then remove from oven and lower gently into boiling broth.
  4. Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 20 minutes.
  5. Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro. Cornbread or Polenta on the side.
*If you wish to make your own Stock:
1 Gallon Water
1 Prepared Rotisserie Chicken
1 Yellow Onion, Quartered
3 Cloves Garlic, Minced
1 Tablespoon Dried Oregano
Pour water into a large stockpot over high heat. Boil Rotisserie Chicken on medium-heat until meat is ready to fall off. Remove chicken and strain stock. About 1 hour. Add water to keep chicken covered. Bone chicken carcass for chicken salad or chicken soup.
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