Meatball Stew Soup
Meatball Stew Soup
Rating: (1 rated)
  • 3/4 lb (340 g) lean ground pork
  • 1/4 cup (30 g) bread crumbs
  • 1 egg
  • 1/2 tsp (2.5 ml) Dijon mustard
  • 1/2 tsp juniper berries
  • 1/2 tsp black peppercorns
  • 1/4 tsp ground nutmeg
  • 2 bay leaves
  • 2 whole cloves
  • 1 cinnamon stick, about 1 inch (2.5 cm) long
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 carrots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp butter
  • 5 cups (1.25 litres) chicken broth
  • Preparation
  • With the rack in the top position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
  • In a bowl, combine the meat, bread crumbs, egg and mustard. Season with salt and pepper. Working with lightly oiled hands, shape each meatball using 1 tsp (5 ml) of the meat mixture. Place on the prepared sheet.
  • Bake for 5 minutes or until the meatballs are golden brown. Set aside.
  • Meanwhile, place the spices in a tea strainer or wrap in two layers of cheesecloth. Set aside.
  • In a pot over medium-high heat, soften the vegetables and garlic in the butter. Add the broth and spice mixture. Bring to a boil, then simmer for 10 minutes. Add the meatballs and continue cooking for 5 minutes. Remove the spices.
  • Description
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