Receta Meatball Soup with a Kick!!!
This soup is hearty and delish for a nice fall night.
With Love,
Catherine
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Ingredientes
- 1 ½ lbs. chop meat
- ¼ cup Romano cheese
- 1 quart button mushrooms - sliced
- 3 stalks celery â chopped
- 1 Jalapeño â sliced â with seeds
- 4 cloves garlic â chopped
- Handful of basil â chopped
- 3 egg yolks â beaten
- 1 teaspoon corn starch
- Juice of ½ lemon
- 2 tomatoes â chopped
- 2 bunches scallions â chopped
- 1 onion â chopped
- 5 cups chicken broth
- Olive oil
Direcciones
- Heat a soup pot with a drizzle of olive oil and add the veggies, except the basil. Allow the veggies to sauté until the onion is clear. Add the broth a simmer on low.
- Combine the chop meat with the basil and grated cheese. Form into small meat balls and gently drop into the soup.
- Combine the egg yolks with the corn starch and lemon juice and beat. Get the soup real hot and stir gently while drizzling the egg into the soup.
- Serve with grated cheese.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 651g | |
Recipe makes 4 servings | |
Calories 533 | |
Calories from Fat 329 | 62% |
Total Fat 36.62g | 46% |
Saturated Fat 13.36g | 53% |
Trans Fat 0.0g | |
Cholesterol 99mg | 33% |
Sodium 3000mg | 125% |
Potassium 1142mg | 33% |
Total Carbs 13.0g | 3% |
Dietary Fiber 4.2g | 14% |
Sugars 4.58g | 3% |
Protein 37.08g | 59% |