Meatball Soup With Cabbage And Parmesan Cheese Recipes

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 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.

CHEESY MEATBALL SOUP

Steps:

• In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink and potatoes are tender, about 25 minutes. Stir in the cheese dip; heat through.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• 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 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

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.

PARMESAN MEATBALL SOUP

Steps:

• Meatballs:.
• Mix all meatball ingredients together.
• Form into marble-sized meatballs. Refrigerate until ready to use.
• Soup:.
• In a extra large saucepan or stock pot over medium heat, heat olive oil.
• Add onion and sauté until tender and translucent, about 5 minutes.
• Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil.
• Reduce heat to LOW and simmer for 15 minutes.
• Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes.
• Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes.
• Remove from heat.
• Check and adjust seasonings.
• To serve:.
• Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese.

CHICKEN MEATBALL SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
• In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
• Add the chicken stock and bay leaf. Cover and bring to a boil.
• Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
• Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
• Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
• Ladle into bowls and serve.
• Enjoy!