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How To make Southwestern Meatball Soup
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Uncooked long grain Rice
Egg, slightly beaten 1 t Dried Oregano
1 ds Salt & Pepper, to taste
Med Onion, peeled & minced Clove garlic, crushed 2 T Salad Oil
1/2 c Tomato paste
10 c Beef Bouillon
1/2 c Chopped fresh coriander
Can substitute parsley for coriander, if neccessary. Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir in coriander or parsley. Serves 6 to 8.
How To make Southwestern Meatball Soup's Videos
Crockpot Southwest Chicken Soup
Crockpot Southwest Chicken Soup is the perfect soup for those busy weeknights. A few simple ingredients come together to make this delicious soup.
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Meatball Stew | How to Make it | Sulu Köfte
Meatball Stew | How to Make it | Sulu Köfte
#howtomakesulukofte #turkishstew #meatballstew #sodelicious
Ninja BL770 Mega Kitchen System and Blender
Southwestern soup, how to make/ Twisted Mikes
This is an easy crockpot southwestern soup. Brown your meat and onion and throw everything into a crockpot. We at twisted Mikes love soup, especially on a cold day.
Southwestern Chicken soup from your Prepper Pantry ~ Emergency Meal Recipe
Southwestern Chicken soup from your Prepper Pantry ~ Emergency Meal Recipe
#SouthwesterChickenSoup
#BudgetFriendly
#PrepperPantry
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Quarantine Meatball Stew in the Instant Pot
This is hard time in a lot of people's lives right now. The quarantine has a lot of people cooking at home. Sometimes you run short on ingredients and have to improvise. Enjoy my revision of meatball stew over rice #quarantinemenu #eatingunderquarantine
Meatball Minestrone - Cooking after Gastric Bypass
Meatball Minestrone
2 tablespoons Olive Oil,
1 cup Diced Onion
1/2 cup Diced Carrots
3/4 cup Diced Celery
2 Garlic Cloves (minced)
1 1/2 cups Shredded Cabbage
1 medium Zucchini (sliced)
6 cups low-sodium Beef Broth
1 tablespoon Italian Seasoning mix
1/4 teaspoon Black Pepper
Salt (to taste)
One 28oz can Diced Tomatoes (undrained)
One 6oz can Tomato Paste
2 cups prepared Meatballs
One 15oz can Cannellini or Great Northern Beans (drained)
One 14oz can Italian Green Beans (drained)
1/2 cup Small Shell Pasta (optional)
In large saucepan, over Medium-low heat, saute onion, garlic, carrots, celery and zucchini in olive oil until onions are soft and transparent.Add cabbage, broth, seasonings, tomatoes, tomato paste and meatballs. Allow to simmer over medium-low heat until vegetables are tender. Add Cannellini beans, green beans and pasta. Cook until pasta is tender.
Serve with shredded Parmesan cheese sprinkled on top.
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