Easylambmeatballandbeancrockpotsoup Recipes

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LAMB MEATBALLS AND SAUCE

These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h50m

Yield 4

Number Of Ingredients 18



Lamb Meatballs and Sauce image

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Line a baking sheet with aluminum foil; oil lightly.
  • Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
  • Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
  • Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
  • Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
  • Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.

Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g

½ cup dry bread crumbs
½ cup milk
1 ¼ pounds ground lamb
1 egg, beaten
3 cloves fresh garlic, minced
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chopped fresh rosemary
1 tablespoon ground cumin
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
1 pinch cayenne pepper
3 cups tomato sauce
1 cup chicken stock
2 tablespoons chopped fresh mint
1 pinch red pepper flakes, or to taste

EASY LAMB MEATBALL AND BEAN CROCK POT SOUP

This is a simple, savory crock pot soup. You may substitute 1 1/2 c. fresh broccoli flowerets for 10 oz. pkg. frozen chopped broccoli.

Provided by ChefWhiz

Categories     Lamb/Sheep

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 11



Easy Lamb Meatball and Bean Crock Pot Soup image

Steps:

  • In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly.
  • Shape into 1-inch balls.
  • Brown meatballs in large skillet over medium-high heat, turning occasionally.
  • Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker.
  • Cook on Low for 4-5 hours.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 511.6, Fat 28.9, SaturatedFat 11.9, Cholesterol 82.8, Sodium 1086.1, Carbohydrate 34.1, Fiber 8.1, Sugar 4.8, Protein 29.7

1 lb ground lamb
1/2 teaspoon salt
1 teaspoon ground cumin
1 garlic clove, minced
1/4 cup onion, chopped
2 cups chicken broth
1 (15 ounce) can low-sodium tomatoes, drained diced
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen chopped broccoli
1/2 teaspoon dried thyme leaves, crushed
salt and black pepper

LAMB MEATBALL AND BEAN SOUP

Make and share this Lamb Meatball and Bean Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Lamb Meatball and Bean Soup image

Steps:

  • Combine lamb, onion, garlic, cumin, and salt; mix lightly and shape into 1-inch meatballs. Brown the meatballs in large skillet over medium high heat turning occasionally.
  • Meanwhile bring broth to a boil in large saucepan; add the broccoli and tomato. Return to a boil; reduce the heat and cover.
  • When the meatballs are browned, remove from skillet with slotted spoon. Add to the broth.
  • Add the beans and thyme; simmer for 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 503.8, Fat 28.9, SaturatedFat 11.9, Cholesterol 82.8, Sodium 1078, Carbohydrate 32.2, Fiber 7.7, Sugar 3.4, Protein 29.2

1 lb ground lamb
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups chicken broth
1 (10 ounce) package frozen chopped broccoli
1 large tomatoes, chopped
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can black-eyed peas, drained
1/2 teaspoon crushed dried thyme leaves
salt and pepper

RICH BEEF BARLEY SOUP

For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 12



Rich Beef Barley Soup image

Steps:

  • Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
  • Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
  • Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
  • When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

MEATBALL AND VEGETABLE SOUP

Provided by Sylvia Pease

Categories     Soup/Stew     Beef     Herb     Tomato     Vegetable     Kid-Friendly     Winter     Bon Appétit     Maine     Small Plates

Yield 4 Main-Course

Number Of Ingredients 13



Meatball and Vegetable Soup image

Steps:

  • Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.
  • Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.

1 pound ground beef
1/2 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
4 tablespoons chopped fresh parsley
3 teaspoons dried oregano
1 teaspoon salt
3 14 1/2-ounce cans beef broth
1 28-ounce can Italian-style tomatoes
6 carrots, diced
4 medium potatoes, peeled, diced
2 small onions, chopped
4 large garlic cloves, chopped
2 teaspoons dried thyme

EASY MEATBALLS

My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, and they come out flavorful and delicious every time! Kids love them too! If desired, add the cooked meatballs to your favorite sauce until submerged (this brings out the moistness).

Provided by Love2Cook

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 8



Easy Meatballs image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
  • Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
  • Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

Nutrition Facts : Calories 245.4 calories, Carbohydrate 5.9 g, Cholesterol 117.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 406.9 mg, Sugar 0.2 g

2 eggs
2 tablespoons Italian seasoning
2 teaspoons chopped fresh basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds ground beef
½ cup panko bread crumbs

HEARTY MEATBALL SOUP

A little bit of this thick and hearty soup goes a long way, so it's terrific to take to potlucks. My husband, Patrick, and I enjoy this on cold winter nights. -Janice Thompson, Lansing, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 22 servings (5-3/4 quarts).

Number Of Ingredients 18



Hearty Meatball Soup image

Steps:

  • In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls. , In a stockpot, bring broth to a boil. Carefully add the meatballs. Add the tomato juice, tomatoes, vegetables, rice and basil. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the parsley and soy sauce. Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.

Nutrition Facts : Calories 162 calories, Fat 7g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

2 large eggs
1 cup soft bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
1 pound ground pork
1/2 pound ground turkey
4 cups beef broth
1 can (46 ounces) tomato juice
2 cans (14-1/2 ounces each) stewed tomatoes
8 cups shredded cabbage
1 cup thinly sliced celery
1 cup thinly sliced carrots
8 green onions, sliced
3/4 cup uncooked long grain rice
2 teaspoons dried basil
3 tablespoons minced fresh parsley
2 tablespoons soy sauce

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