Hearty Meatball and Vegetable Soup

5 cups


  1. 2 tablespoons onion flakes
  2. 1/2 teaspoon instant minced garlic
  3. 2 tablespoons water
  4. 1 pound lean ground beef
  5. 1/2 teaspoon marjoram leaves, crushed
  6. 2 Tablespoons olive oil, divided
  7. 2 1/2 cups water
  8. 1 tablespoon cider vinegar
  9. 6 whole cloves
  10. 1/2 teaspoon thyme leaves, crushed
  11. 1/8 teaspoon ground black pepper
  12. 1 teaspoon marjoram leaves, crushed
  13. 1 large potato, peeled and diced (1 cup)
  14. 2 cups shredded cabbage
  15. 1 large tomato, diced (1 cup)
  16. 1 tablespoon parsley flakes

Combine onion flakes and minced garlic with 2 tablespoons water; let stand for 10 minutes to soften; set aside. Mix beef with 1/2 teaspoon marjoram; shape into 1/2-inch balls. In a medium saucepan heat oil. Add meatballs a few at a time; brown on all sides; remove and set aside. Add reserved onion and garlic; saute for 2 minutes. Add 2 1/2 cups water, vinegar, cloves, thyme, black pepper and 1 teaspoon marjoram. Bring to the boiling point, stirring to scrape drippings from the bottom of the pan. Return meatballs to pan. Add potato; reduce heat and simmer, covered, for 10 minutes. Add cabbage and tomato. Return to the boiling point. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Serve sprinkled with parsley flakes.

Recipe, photo and food styling by Webstop

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