Tasty little meatballs in a aromatic steaming bowl of broth – this makes the whole house hungry as it cooks ! This is one of the best meatball soups I’ve made 🙂
4 servings
384 calories per serving
2 t oil
8 oz. sliced mushrooms
3 c coleslaw mix shredded cabbage
1 ½ t oregano flakes
3 cloves garlic, minced
3 c beef stock
2 c chicken stock
4 c water
2 T tomato paste
6 oz. lean ground beef
1 large egg
¼ c grated Parmesan cheese
¼ c bread crumbs
2 T parsley, chopped
½ t garlic powder
¾ t pepper
½ t salt
½ c chopped roasted red peppers
1 c minute rice
Heat oil in a heavy soup pan and sauté mushrooms for 4 minutes. Add cabbage, 1 t oregano and half the garlic. Cook 1 minute more and then add stocks, water and tomato paste. Reduce to medium heat. Mix beef, egg, cheese, bread crumbs, 1 ½ T parsley, garlic powder. pepper, salt, the rest of the oregano and the rest of the garlic. Make meatballs using only 1 teaspoon of mix per meatball, and place them in the broth and simmer about 10 minutes or until mostly done. Add peppers, rice and rest of the parsley. Let sit 6-7 minutes.
