Here’s my final soup installment…a recipe I have had for years. Meatball Soup. Actually it’s three recipes in one and is a bit time-consuming (because you have to make the meatballs), but it’s worth it.

You can make the meatballs way ahead of time – and keep them in the freezer. Then just thaw and add to soup for a hearty meal. The meatballs are also uniquely delicious in a stir fry meal was well. So I’m including all three recipes here.

Freezer Meatballs

1 beaten egg
¾ cup soft bread crumbs (one slice)
1/3 cup milk
1 tsp Worcestershire sauce
¼ tsp onion powder
¼ tsp salt
¼ tsp garlic
1-1/2 lbs ground beef

In large bowl, combine egg, bread crumbs, milk, Worcestershire sauce, onion powder, salt and garlic. Add beef. Shape into 1-inch meatballs. Makes 40-50 meatballs. Place all in a shallow baking dish in a single layer. Bake at 350 degrees for 20 minutes or until no longer pink in middle. Remove and drain on paper towels. Cool 15 minutes. Freeze whatever you’re not using immediately. Can be stored for up to 6 months.

To thaw: let them stand in refrigerator overnight or defrost in microwave.

Meatball Soup

4 cups water
1 16-oz can of tomatoes, peeled and cut up (sometimes I add more)
1 15-oz can dark kidney beans, drained & rinsed
1 carrot, thinly sliced
4 tsp instant beef bouillon
½ tsp oregano
½ tsp thyme
Several dashes of hot pepper sauce (Tabasco)
½ cup elbow macaroni
20-25 meatballs

Combine water, undrained tomatoes, beans, carrot, bouillon, oregano, thyme and hot pepper sauce. Bring to a boil. Add macaroni. Return to a boil, then reduce heat. Cover and simmer 5 minutes. Add meatballs. Return to boiling; reduced heat. Simmer 5 minutes more or until meatballs are heated through. Sprinkle each serving with Parmesan cheese, if desired.


Oriental Meatballs & Vegetables

¾ cup water
2 Tbsp soy sauce
2 tsp cornstarch
½ tsp ground ginger
½ tsp instant beef bouillon
¼ tsp black pepper
3 cups frozen broccoli cuts
2 medium carrots ,bias cut (1 cup)
1 Tbsp cooking oil
16-20 meatballs
2 cups cooked white rice

For sauce, stir together water, soy sauce, cornstarch, ginger, bouillon and pepper, set aside. In large skillet, cook broccoli & carrots in hot oil over medium-high heat for 5-6 minutes, or until vegetables are crisp-tender. Remove vegetables from skillet. Stir sauce; add to skillet. Cook & stir over medium heat until thickened and bubbly. Stir in vegetables and thawed meatballs; cover and cook 5 minutes or until meatballs are heated through. Serve over white rice. (4 servings).

Bon Appetit!