Hamburger Meatball Vegetable Soup Recipes

HAMBURGER VEGETABLE SOUP

Steps:

• In a saute pan, brown ground beef, over medium heat.
• In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
• Add browned ground beef, mix and serve.

MINI MEATBALL AND VEGETABLE SOUP

Steps:

• Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
• Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs.
• Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.

VEGETABLE HAMBURGER SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf.

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.

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.

VEGETABLE SOUP WITH TINY MEATBALLS

Steps:

• Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
• Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
• Season with salt and pepper.
• Serve with grated paremsan cheese.
• Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
• Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
• Form in 3/4 inch balls using 1 teaspoon mixture for each.
• Brown in butter - Makes 5 dozen.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
• Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.
• Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.

MEATBALL VEGETABLE AND BARLEY SOUP

Steps:

• Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
• Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup); remove to a large stock pot.
• Add the diced onion and wine (you can use broth or water instead of wine if desired) to the frying pan that you used to browned the meatballs.
• De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula) the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
• Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
• Add fresh vegetables to the soup; simmer for 15 minutes.
• Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.

HAMBURGER SOUP WITH CABBAGE

Steps:

• Heat oil in a large skillet over medium-high heat. Cook and stir ground beef and onions in the hot skillet until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
• Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
• Reduce heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.