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This is a quick version of hearty Albondigas Soup. Perfect for cold winter and autumn nights.
Dissolve beef boullion in two cups of boiling water in a medium bowl. Set aside.
Heat olive oil in a large heavy-bottomed pot (5-quart) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.
Add chicken broth to the bowl of dissolved chicken bouillon. Add broth mixture, Worcestershire sauce and tomato sauce to the pot with the onion and garlic. Bring to boil and reduce heat to simmer. Add carrots and string beans and allow to simmer.
Prepare the meatballs by combining rice, Italian seasoning, garlic powder, salt, pepper and ground beef in a large bowl. Then add a raw egg to the beef mixture and combine with your hands. Form mixture into 1-inch meatballs.
Add the meatballs to the simmering soup, one at a time. Cover the pot and let the soup simmer for 30 minutes. Add Tabasco sauce to taste, and serve with crusty bread or your favorite cracker. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!