©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Thyme for Meatball Soup

Another yummy recipe I wanted to try for dinner. It is from a Taste of Home Magazine.

1 egg
1/4 cup dry bread crumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 small onion, chopped
2 medium carrots, chopped
3/4 pound fresh mushrooms, sliced
1 tablespoon olive oil
1-1/2 pounds red potatoes, cubed
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) stewed tomatoes


In a large bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside.

In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.

Yield: 12 servings.

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