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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Crock Pot Meatballs - French Onion
Recipe:
A party favorite in a crock pot! Only 2 ingredients needed to please a crowd...or just one big redneck!
grandma's ITALIAN WEDDING SOUP (meatball soup)
This is my Grandma’s Italian Wedding Soup or meatball soup, the dish she’d serve as an appetizer on Thanksgiving Day. A nostalgic holiday recipe for me.
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Gordon Ramsay Meatball Recipe: A Classic Mixture of Beef and Pork
Gordon Ramsay's Meatballs recipe combines the rich flavors of beef and pork to craft meatballs that are succulent, tender, and full of taste. Perfect for a cozy family dinner or as a standout dish at your next gathering, these meatballs bring the culinary expertise of Gordon Ramsay into your kitchen. Follow this video to mix, season, and perfectly cook your meatballs. Discover the key to balancing herbs and spices, achieving the right texture, and cooking them right.
Actual Recipe:
Directions:
00:01 Begin by sweating finely chopped onions and thinly sliced garlic to create a flavorful meatball base.
00:40 The key to a good meatball is achieving the right texture with minced beef, breadcrumbs, milk, and seasoning.
00:54 Enhance the meatball mix with dried chili flakes and cumin for added flavor.
01:52 Combine milk with breadcrumbs to create a slightly doughy mixture that lightens the meatball texture.
02:05 Mix the cooked onions, garlic, and chili into the meat; the correct ratio of milk and breadcrumbs eliminates the need for eggs.
02:17 Form the meat mixture into balls roughly the size of a golf ball; a tight squeeze ensures they hold together during cooking.
02:34 Double the Recipe and make extra meatballs to freeze for later use.
02:47 Cook the meatballs in a hot pan with olive oil, using a palette knife to gently turn and cook them evenly.
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MEATBALL STEW - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making MEATBALL STEW! See recipe below!
Comfort food for any day of the year, cook on the stove top, slow cooker, oven or BBQ.
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
Method:
Peel all your veggies and chop in chucks, leaving onion out, put in a bowl of cold water until ready to use them.
Then remove ground beef from the package and put in a bowl and add the following ingredients, ½ tsp black pepper, ½ tsp sea salt, ½ tsp onion powder, 1 clove pressed garlic and ½ tsp thyme.
Mix together by your hands folding all the seasonings into the beef equally and don’t over mix.
After scoop up 2 tablespoons of ground beef mixture into your hands and roll into a ball, sit aside until all the meatballs are made.
Then heat a large frying pan “ cast iron” with olive oil and tbsp butter, after starting frying the meatballs “ DON’T OVER CROWD YOUR PAN” fry until golden brown on all sides.
In a large boiler or saucepan add beef broth or stock, turn heat on medium and start broth boiling. After you drain the water off veggies and add to the boiler, start cooking veggies for 10 minutes.
Then add meatballs to the boiler, adding the remainder of your seasonings, Worcestershire sauce, gravy browning or browning of choice, continue cooking.
In the same frying pan as the meatballs, add chopped onions or small pearl onions, with butter and olive oil, cook for 5 minutes, add 2 or 3 tbsp of flour mix in then add one or two cups of the beef broth and cook flour until it starts to thicken.
After adding the onion mixture to the boiler with all the other ingredients, mix in well and let the meatball stew continue cooking for 30 minutes on medium to low heat. Stirring occasionally! Add more seasonings to taste if needed, or more thickening.
Serve with bread rolls, bread or braided breadsticks.
Bonita’s Tips:
Peeling and cutting veggies up and putting in a bowl of cold water in advance will speed up meal time. Gravy browning don’t have any taste so it’s optional, use browning of choice.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Tuscan Onion Soup (Carabaccia) – Food Wishes
Have you ever been eating French onion soup and thought to yourself, this is good, but I wish I knew what ancient Italian recipe this was based on? No? Me either, but it’s still true, and very delicious. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this very comforting Tuscan Onion Soup!
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