As promised, here’s the recipe for the Meatball Soup. I’m sorry this is so late but the shop’s been busy and peanutbutter♥‘s having his usual craziness. Plus there’s this new game in Facebook called Roller Coaster Kingdom where you could create your own theme park. They’ve been taking some of my time.
Ingredients:
- 1 to 1 1/2 pounds ground pork
- 1 egg, slightly beaten
- 1/2 cup soft bread crumbs
- 1/4 teaspoon salt
- 1 teaspoon dried parsley flakes
- 2 tablespoons margarine
- 3 cups beef/pork broth
- 2 cups water
- 4 tomatoes, diced
- 1 envelope dry onion soup mix
- 2 cups thinly sliced carrots
- 1/2 cup thinly sliced celery with leaves
- 1/4 teaspoon ground black pepper
- 3 tablespoons fresh chopped parsley or 1 tablespoon dried parsley flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 bay leaf
- leeks for garnish
Directions:
- In a medium bowl combine ground pork, beaten egg, bread crumbs, salt, and parsley flakes. Gently stir until mixture is well mixed.
- Shape meat mixture into meatballs.
- Over medium heat, melt margarine. Add meatballs in single-layer batches and brown on all sides; drain meatballs and refrigerate while preparing soup. Drain off fat, add beef broth, 2 cups water, tomatoes, onion soup mix, sliced carrots and celery, parsley, pepper, oregano, basil, and bay leaf.
- Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add meatballs; cover and simmer meatball soup 20 to 25 minutes longer.
