This was too good to put in the recipe box.
1 lb ground beef
1 lb pork stew meat
2 medium-large carrots
2 medium ears sweet corn
2 large cloves garlic
1/2 tube of cracker of choice
1 egg, any size
2 generous Tbl (tablespoons) Za'atar seasoning
1 box veggie broth
1 box beef or chicken broth (with another box in reserve)
tomato paste
1 cup chopped cabbage (any variety you like)
salt and pepper to taste
ground sage to taste
First cut the chunks of stew meat into smaller chunks, season if you like and set aside.
Meatballs:
Put the ground beef in a bowl with the crackers (crushed or pulverized in food processor), egg (scramble the egg first), Za'atar, Sage, 1/2 a clove of garlic (grated or chopped), half of 1 onion (chopped finely or grated). Mix it all together well and form into balls about nickel sized.
Soup:
In a large soup pot, over medium/high heat, sauté the rest of the chopped onion and grated or chopped garlic in butter while you chop the carrots and set them aside. put in the broth, except the reserved box, and the tomato paste. Stir together well and get it to steam before you gently drop the meatballs in one at a time. Stir gently and let heat a couple minutes then add the stew meat, gently so you don't break the meatballs.
Cut the corn from the cob and add to soup, stir gently. Chop potatoes to no bigger than a quarter and add to soup. Add chopped cabbage and stir.
Bring to a boil then turn down to medium heat or just under medium heat and taste broth before you add salt and pepper.
Simmer until the veggies and the meat are both done.
I had a broth base from green beans and ham, then from cabbage rolls with the tomato put in, then added some veggie broth to have enough liquid to cook the soup. All the veggies were from our garden or from a friends garden.
We had fresh home-made bread to eat with this soup.
Erin's Sunday Dinner
Ingredients:1 lb ground beef
1 lb pork stew meat
2 medium-large carrots
2 medium ears sweet corn
2 large cloves garlic
1/2 tube of cracker of choice
1 egg, any size
2 generous Tbl (tablespoons) Za'atar seasoning
1 box veggie broth
1 box beef or chicken broth (with another box in reserve)
tomato paste
1 cup chopped cabbage (any variety you like)
salt and pepper to taste
ground sage to taste
First cut the chunks of stew meat into smaller chunks, season if you like and set aside.
Meatballs:
Put the ground beef in a bowl with the crackers (crushed or pulverized in food processor), egg (scramble the egg first), Za'atar, Sage, 1/2 a clove of garlic (grated or chopped), half of 1 onion (chopped finely or grated). Mix it all together well and form into balls about nickel sized.
Soup:
In a large soup pot, over medium/high heat, sauté the rest of the chopped onion and grated or chopped garlic in butter while you chop the carrots and set them aside. put in the broth, except the reserved box, and the tomato paste. Stir together well and get it to steam before you gently drop the meatballs in one at a time. Stir gently and let heat a couple minutes then add the stew meat, gently so you don't break the meatballs.
Cut the corn from the cob and add to soup, stir gently. Chop potatoes to no bigger than a quarter and add to soup. Add chopped cabbage and stir.
Bring to a boil then turn down to medium heat or just under medium heat and taste broth before you add salt and pepper.
Simmer until the veggies and the meat are both done.
I had a broth base from green beans and ham, then from cabbage rolls with the tomato put in, then added some veggie broth to have enough liquid to cook the soup. All the veggies were from our garden or from a friends garden.
We had fresh home-made bread to eat with this soup.
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