ITALIAN MEATBALL 'N' BEAN SOUP
This is a taste sensation the whole family will love.-Amanda Bowyer, Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 5h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.
Nutrition Facts : Calories 529 calories, Fat 31g fat (11g saturated fat), Cholesterol 119mg cholesterol, Sodium 1273mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 8g fiber), Protein 27g protein.
LAMB MEATBALL SOUP (SOPA DE ALBONDIGAS)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large mixing bowl, mix together the ground lamb, mint, salt, pepper and egg. Using clean hands, mix until well combined. Measure 1 tablespoon of the meat mixture and roll in the palm of your hands to form a meatball. Place the formed meatballs on a parchment-lined baking sheet. You should have enough to make 16 to 18 meatballs.
- In a heavy saucepan, heat the vegetable oil on medium-high heat. Add the onions and tomato paste and cook, stirring, until the onions are softened and the tomato paste is cooked into the onions, about 3 minutes. Add the celery, corn and carrots. Saute until soft, about 2 minutes. Add the chicken broth. Bring to a boil, and then add the lamb meatballs (albondigas) and the bay leaf. Score the serrano chile by finely slicing it down the middle, being careful not to fully cut it in half, and add to the pot. Lower the heat and cover. Simmer for 35 minutes.
- Using a large spoon, skim the grease off the top of the soup and discard. Season the soup with salt and pepper.
POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS
The relatively short cooking time of these lentils makes this soup simple to prepare. Golden lentils have a bright orange color and can be found in many health food stores. Your family and friends will be delighted with the result and may be a little surprised to find that they are eating lentil soup.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 41
Steps:
- Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
- Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
- In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
- Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
- Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
- Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
- Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
- Yield: about 2 quarts
LEBANESE LAMB MEATBALL AND RICE SOUP
I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. It is made with Kafta; we used to purchase it at a Lebanese store, but here is a recipe to make your own: Kafta (Meatball Shish Kabobs) Recipe #238833. For the clarified butter you may use your own, but this how I make it-- Rendered/Clarified Butter (Samneh) Middle East, Palestine Recipe #322377. The soup is rich and fulfilling.
Provided by Mami J
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make balls the size of a hazelnut from the kafta.
- Heat the clarified butter in a saucepan and add the meatballs; brown.
- Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
- Cook until rice is tender and add salt to taste.
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
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
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
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
LAMB AND BULGUR MEATBALLS IN GREEN BEAN AND TOMATO SOUP-STEW
This lamb, green bean, and tomato soup-stew, known as fasoulia in the home of my childhood, was the by-product of a regular event: my father dissecting a leg of lamb into its parts, from the most highly treasured, neatly cubed pieces for shish kebab to the fattier but still tender parts for grinding into sausage. A sidebar of the ritual was putting the bone and all the gristly bits into a pot, covering them with water, and gently simmering them into a broth for fasoulia. Even though the dish was a by-product of making shish kebab, it enjoyed a humble stature on our dinner table. These days when I desire a taste of lamb home cooking and am not deconstructing a leg of lamb, I use a bit of purchased ground lamb for meatballs. The green beans are key here, and though I usually turn up my nose at frozen vegetables, I make an exception for fasoulia, so that it can be enjoyed throughout the year. I find this soup-stew doesn't need anything in the way of a side dish. A slice of bread, a spoon, and family company suffice, but Armenians would include pilaf on the side.
Yield serves 4 to 6
Number Of Ingredients 19
Steps:
- To make the sausage, combine the bulgur and water in a large bowl and let soak until the bulgur is slightly softened, about 30 minutes. Add the remaining ingredients and beat with an electric mixer on high speed or process in a food processor until the mixture is smooth and pasty, about 5 minutes. Cover and refrigerate until chilled and firm, at least 1 hour or up to several hours.
- To make the soup, form the sausage into 3/4-inch balls. In a large pot, heat the oil over medium-high heat. Working in batches to avoid crowding, add the meatballs and brown all around, 3 to 4 minutes, transferring them to a plate as they are ready.
- When all the meatballs are browned, stir the onion and garlic into the fat remaining in the pot and sauté briefly over medium-high until the onion is wilted. Return the meatballs to the pot, add the tomatoes, oregano, paprika, salt, tomato paste, green beans, and water, and bring to a boil over high heat. Decrease the heat to maintain a brisk simmer, cover, and cook until the tomatoes are soft and the green beans are completely tender, 30 to 40 minutes.
- Remove from the heat and let rest for 10 minutes before serving with the baguette slices on the side.
WHITE BEAN AND LAMB SOUP
Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!
Provided by HARDT
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h45m
Yield 8
Number Of Ingredients 16
Steps:
- Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
- In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
- Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
- Top each serving of soup with wilted spinach and crumbled feta cheese.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 21.8 g, Cholesterol 60.1 mg, Fat 18.3 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 6.9 g, Sodium 461.5 mg, Sugar 4 g
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