Be the first to Meatball soup recipe with stewed tomatoes and carrots and other vegetables and seasoning.
Ingredients:
- 1 clove garlic, finely minced
- 1/2 pound lean ground beef
- 1 large egg, beaten
- 1/2 teaspoon seasoned salt
- 2 tablespoons uncooked long grain rice
- 3 tablespoons fresh chopped parsley
- 1 tablespoon vegetable oil
- 2 large cloves garlic, finely minced
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper seasoning
- 2 cans condensed beef broth
- 2 cups water
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 small can (approx. 8 ounces) chickpeas, undrained
- 1 can (approx. 15 ounces) stewed tomatoes
Preparation:
Combine 1 clove minced garlic with beef, egg, seasoned salt, rice, and 1 tablespoons of the parsley; shape into small meatballs. In a large saucepan or Dutch oven, heat oil over medium heat; cook remaining 2 cloves minced garlic and chopped onion until onion is tender. Add 1/2 teaspoon salt, lemon pepper seasoning, beef broth, water, carrots, and celery. Bring to a boil. Drop in the meatballs, cover, and simmer for 20 minutes. Add drained chickpeas, tomatoes, and remaining 2 tablespoons parsley and cook 10 minutes longer. Taste and add more salt and pepper, if needed. Meatball soup recipe serves 4.
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