Italian-Style French Onion Soup (with tiny meatballs)
Classic French onion soup enhanced with oregano meatballs and tomato. From the food and travel website
Turkey Meatball Soup /Delicious Soup for Family Dinner Ready in 30 Minutes/Healthy Soup for Everyday
Hi everyone!
This is a super tasty and easy soup. This turkey meatball soup is a family favourite. It is a fantastic combination of lean protein and loads of vegetables. And what amazing flavours are in this bowl of soup, that is ready in less than 30 minutes.
The full recipe you will find here:
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Italian wedding soup | chicken meatballs & homemade stock
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***RECIPE, FEEDS 8-10***
5 lb (2.27kg) bone-in chicken thighs and/or legs (I think thighs are better)
1-2 lb (454-907g) dark greens (I like curly kale)
1 lb (454g) carrots
1/2 lb (227g) small dried pasta shape (I like Israeli couscous)
2 onions
2 stalks celery (very optional)
4-5 garlic cloves
half a bottle of white wine (if you don't use this you might need more water in the soup and you'll want to put in a little lemon juice or vinegar at the end to taste)
1-2 eggs (depending on if you want to clarify the stock)
pecorino or parmesan cheese
a few bay leaves
fresh herbs for the meatballs and for garnish (I like parsley)
dried herbs (I like oregano, thyme, sage and garlic powder)
olive oil
breadcrumbs (I like panko)
salt
pepper
Cut as much meat off the bones as you reasonably can and set aside. To make the stock, put the bones and skin in a big pot along with an onion (cut in half), a couple carrots and a couple celery stalks. Put the uncovered pot in the oven and brown all the stuff under the broiler/grill, taking it out to stir it a few times. (You can just fry the stuff on the stovetop instead until you've got some color on everything.)
Get everything fully submerged in water, cover and cook in the oven at 200ºF/95ºC overnight or up to 24 hours. If you need stock faster, do it at 400ºF/200ºC for 2-3 hours. (You could just simmer it on the stovetop instead of doing it in the oven.) Strain all the solids out of the stock and discard. If you want to clarify the stock, separate out two egg whites, beat them with a little cold water, stir them into the stock and simmer for about 10 minutes. A raft will form at the top that traps impurities — skim or strain it off. (This is also a good time to skim off fat, if you want to. I don't.)
To make the meatballs, blitz your reserved chicken meat in a food processor until just before it forms a smooth paste. (You can mince meat by hand with a knife, though it takes awhile.) Put the meat in a big mixing bowl. Crack in one egg, or put in your two reserved egg yolks if you clarified the stock. Grate in a giant pile of cheese. Pour in some breadcrumbs (I shoot for meatballs that are about 1/4 breadcrumbs by volume). Season aggressively with dried herbs and pepper. Season conservatively with salt (you can add more in a sec). Put in a handful of roughly chopped fresh herbs. Pour in a big glug of olive oil.
Mix everything up then cook a tiny sample to taste for seasoning (I just microwaved it). Add more salt if needed. Roll into meatballs. You can either poach them directly in the soup, or you can brown them in a pan with olive oil before putting them in. (I recommend browning them in a nonstick pan, since chicken meatballs are very delicate and likely to break if they stick.)
To finish the soup, pour the white wine into the stock, drop in the bay leaves and season it conservatively with salt. If you have a leftover cheese rind, you could put that in now to flavor the soup. Chop your remaining carrots and onion into small pieces and put them in the stock. Put in the meatballs (browned or not). Put in the pasta. Simmer the soup until the carrots and onions are soft and the meatballs are cooked through, about half an hour. (It can hold all day like this.) Eventually take out the bay leaves and the cheese rind.
While you're simmering the soup, peel and chop the garlic, prep the greens by trimming out any tough stems and cutting the leaves into bite-size pieces. About 10 minutes before you want to eat, stir the leaves into the soup and cook until wilted but still green. If the soup needs more liquid, add some more water and/or wine. If you're not using wine, stir in a squeeze of lemon juice or a splash of vinegar. Taste the broth and add more salt or acid if it needs it. Stir in the garlic right before you want to eat. Garnish the soup with fresh herbs in the bowl. Leftovers freeze and thaw great.
Spicy Meatball Soup | Sanjeev Kapoor Khazana
Spicy Meatball Soup is wonderful and easy to make. The spices warm you up inside on a cold winter day or a rainy evening!
SPICY MEATBALL SOUP
Ingredients
250 grams chicken mince
3 cups chicken stock
1 tablespoon finely chopped leek
1 inch celery, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped garlic
1 small carrot, peeled and finely chopped
Salt to taste
1 teaspoon oil
1-2 red chillies, diagonally sliced
100 grams rice vermicelli
3-4 spinach leaves, shredded
Juice of 1 lemon
Method
1. To prepare meatballs, mix together chicken mince, leek, celery, onion, garlic, carrot and salt in a bowl.
2. Dampen your palms with some water, divide the chicken mixture into small equal portions and shape into balls.
3. Heat oil in a deep non-stick pan. Add red chillies and sauté for 30 seconds. Add chicken stock, cover and bring the mixture to boil.
4. Add salt and rice vermicelli, cover and cook for 3 minutes. Add meatballs and mix. Add spinach leaves, mix, cover and cook for 2-3 minutes. Switch of the heat, add juice of ½ lemon.
5. Pour in individual serving bowls. Add some lemon juice on top and serve hot.
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French Onion Meatballs
These meatballs are great by themselves or served over pasta or rice. COOKBOOKS BY ELLEN THOMAS
Bark Bonanza Cookbook
Savory Soups Cookbook
Finger Licking Chicken Wings Cookbook
Fantastic Fudge Cookbook
Meatball Mania Cookbook
The Ultimate Chili Cookbook
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MY LATEST SOUP OBSESSION | this soup is food for your soul
I'm so excited to share my latest soup obsession with you - this soup is food for the soul! It's a meatball and vegetable soup (very similar to albondigas, which is a Mexican meatball soup).
My meatball soup is packed with homemade, grass-fed meatballs, beef bone broth, cabbage, carrots, zucchini, and lots of delicious spices. I promise you, healthy comfort food has never tasted so good.
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TIMESTAMPS
0:00 Intro
0:39 Seasoning the ground beef
1:30 Mixing the ground beef and seasonings
2:45 Forming the meatballs
3:10 My favorite soup pot
3:34 Start the soup, olive oil, onions, and salt
3:56 Add the garlic and tomatoes
4:24 Add the bone broth
4:49 Add the meatballs
5:08 Prepare the carrots, cabbage, and zucchini
6:25 Add the veggies and let simmer
7:00 Enjoy!
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BUTCHER BOX –
I’ve been using Butcher Box for years. They deliver nationally and offer monthly subscriptions that make it super easy (and convenient) to access grass-fed meats. They are currently offering free ground beef (for life) to any first-time customers.
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MEATBALL & VEGETABLE SOUP RECIPE
MEATBALLS
2 pounds grass-fed ground beef*
2 eggs
1 cup cauliflower rice
1/3 cup cilantro
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
SOUP
1 tablespoon extra virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
1 cup diced tomatoes
1 teaspoon dried oregano
8 cups beef broth
4 carrots, peeled and sliced into rounds
1 small cabbage, cut into chunks (8-10 cups)
2 zucchini, cut into quarter moons
*optional (but recommended!)
1/4 cup fresh cilantro
1/2 lime, juiced
MEATBALLS
In a large bowl, combine ground beef, eggs, cauliflower rice, cilantro, salt, pepper, garlic powder, onion powder, and oregano. Add all meatball ingredients to a large bowl and combine well.
Scoop a heaping tablespoon of the mixture into your palms, and roll into 1-2 inch meatballs (I get about 40 meatballs). Set aside.
SOUP
Heat olive oil in a large Dutch oven, add in onion with a pinch of salt, and cook for 5-7 minutes or until softened and translucent. Add in garlic and tomatoes, oregano, and another pinch of salt and pepper and cook for another 4-5 minutes.
Add in broth, bring to a boil and reduce back down to a simmer. Carefully add meatballs and simmer for 12-15 minutes. Add in carrots, cabbage, and zucchini and simmer for 30 minutes or until all the veggies are tender.
Adjust seasonings and finish with fresh lime juice and a big handful of fresh chopped cilantro.
NUTRITION ANALYSIS
Serving: 2 cups | Calories: 324kcal | Carbohydrates: 13g | Protein: 21g | Fat: 21g |Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g |Cholesterol: 97mg | Sodium: 1062mg | Potassium: 805mg | Fiber: 4g | Sugar: 6g |Vitamin A: 4373IU | Vitamin C: 47mg | Calcium: 102mg | Iron: 3mg
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