Meatballchowder Recipes

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MEATBALL SOUP

This meatball soup recipe is a hearty meal. It's great for chilly days. -Sue Miller, Walworth, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 5 servings.

Number Of Ingredients 14



Meatball Soup image

Steps:

  • In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.

Nutrition Facts : Calories 248 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 20g protein.

1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta
Minced fresh parsley, optional

MEATBALL CHOWDER

Make and share this Meatball Chowder recipe from Food.com.

Provided by Lisa Rittel

Categories     Chowders

Time 1h30m

Yield 6-7 quarts

Number Of Ingredients 22



Meatball Chowder image

Steps:

  • Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
  • Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly.
  • Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil.
  • Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
  • Add browned meat balls.

2 lbs lean beef, Ground
2 tablespoons milk
2 teaspoons salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3 tablespoons flour
1/4 cup parsley, finely chopped
1/3 cup fine cracker crumb
1 tablespoon salad oil
6 cups water
1 (46 ounce) can tomato juice
6 beef bouillon cubes
4 onions, Cut Into Eights
6 carrots, sliced
3 cups celery, sliced (3 to 4)
3 medium potatoes, peeled & diced
1/4 cup rice, Uncooked
1 tablespoon sugar
2 tablespoons salt
2 bay leaves
1 teaspoon marjoram
2 (12 ounce) cans mexicorn

ITALIAN MEATBALL SOUP

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 19



Italian Meatball Soup image

Steps:

  • To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
  • In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
  • Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
  • Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
  • You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.

12 ounces ground beef
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup plus 3 tablespoons minced fresh parsley
2 teaspoons lemon juice
1/4 teaspoon ground oregano
2 cloves garlic
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
7 cups low-sodium beef stock
2 heaping tablespoons tomato paste
1 teaspoon peppercorns
2 bay leaves
1 cup diced russet potatoes (not peeled)
3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced onions
8 ounces regular white cabbage, sliced
1 loaf crusty bread, for serving

MEATBALL SOUP

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 17



Meatball Soup image

Steps:

  • Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
  • While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
  • Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
  • Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
  • Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped celery
2 cloves garlic, chopped
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
2 tablespoons tomato paste
2 (14-ounce) cans reduced-sodium beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt, plus 1/2 teaspoon
3/4 pound ground beef
1/4 pound ground pork
2 large eggs, lightly beaten
1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
2 tablespoons chopped fresh basil leaves

MEATBALL SUB KOLACHES

This savory take on a classic kolache brings all of the flavor from a meatball sub and turns it into a portable tasty treat!

Provided by Jonathan Melendez

Categories     Yeast Breads

Time 3h25m

Yield 12 kolaches, 12 serving(s)

Number Of Ingredients 27



Meatball Sub Kolaches image

Steps:

  • To make the dough, in a large bowl, combine 1 cup flour, granulated sugar, and yeast. Stir in the warm milk until well-combined, and set aside until small bubbles form at the surface, about 5 minutes.
  • In a separate bowl, whisk together the melted butter, egg yolks, and salt. Add to the yeast mixture and stir to combine. Stir in the remaining flour, adding a cup at a time. After the third cup has been added, transfer the dough to a lightly floured work surface and knead until smooth, adding as much of the remaining 1/2 cup of flour as needed. The dough should be tacky and a little greasy. It shouldn't be sticky. If it is, add more flour a little at a time, but try not to add too much at this stage. Knead until smooth and springy, about 3 to 4 minutes. Transfer to a lightly greased bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
  • In the meantime, preheat oven to 375°F. Line a baking sheet with foil and grease lightly with cooking spray or brush with oil. Set aside.
  • To make the meatballs, in a large bowl, stir the ground beef, egg, bread crumbs, milk, parmesan, salt, pepper, parsley, cloves, granulated garlic, granulated onion, dried oregano, dried basil and crushed red pepper flakes until just combined. You don't want to overwork the mixture. Divide and shape into twelve even meatballs and place on the prepared baking sheet. Bake for 20 minutes and remove from the oven to cool.
  • Once the dough has risen, transfer to a lightly floured work surface and lightly knead a few times to release the air. Divide into 12 even pieces (roughly about 2 1/3 ounces each). Working with one at a time, pull the ends of the dough towards the center to form a tight ball and then place on your work surface (no flour should be needed at this stage) and using a cupping motion firmly roll the dough with the palm of your hand to create a smooth tight ball. Place on a baking sheet that has been lined with parchment paper. Continue shaping and rolling the rest of the dough, placing them all on the same baking sheet, evenly spacing them out. Cover loosely with plastic wrap and set aside to rise for another 30 to 45 minutes or until doubled in size.
  • Once done, use your finger tips (lightly greased to prevent sticking) to stretch the center of each slightly to create 2-inch-wide wells. Brush with egg wash and then fill the center of each with about a tablespoon of marinara. Sprinkle the centers with mozzarella and parmesan. Place a meatball in the center of each kolache. Sprinkle with bread crumbs and parmesan and bake until golden brown, 20 to 25 minutes. Remove from oven and sprinkle with basil before serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated before serving. Enjoy!

Nutrition Facts : Calories 427.9, Fat 20.2, SaturatedFat 10.3, Cholesterol 121.7, Sodium 733, Carbohydrate 42.6, Fiber 1.9, Sugar 8.6, Protein 18.3

3 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 cup whole milk, warmed
1/2 cup unsalted butter, melted and cooled
3 large egg yolks
1 teaspoon kosher salt
1 lb ground beef
1 large egg
1/2 cup Italian seasoned breadcrumbs
1/3 cup whole milk
1/4 cup parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
2 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1/2 teaspoon granulated garlic
1/2 tesapoon granulated onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 large egg whisked with a splash water
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup Italian seasoned breadcrumbs
2 tablespoons fresh basil

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