Recipes  
Meatball Stew Soup
Meatball Stew Soup
Open in full-screen mode

Meatball Stew Soup

Preparation
30 MIN
Cooking
20 MIN
Servings
8
Freezes
Share

Ingredients

Preparation

  1. With the rack in the top position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
  2. In a bowl, combine the meat, bread crumbs, egg and mustard. Season with salt and pepper. Working with lightly oiled hands, shape each meatball using 1 tsp (5 ml) of the meat mixture. Place on the prepared sheet.
  3. Bake for 5 minutes or until the meatballs are golden brown. Set aside.
  4. Meanwhile, place the spices in a tea strainer or wrap in two layers of cheesecloth. Set aside.
  5. In a pot over medium-high heat, soften the vegetables and garlic in the butter. Add the broth and spice mixture. Bring to a boil, then simmer for 10 minutes. Add the meatballs and continue cooking for 5 minutes. Remove the spices.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.