Meatball Soup Recipe

The ingredients for meatball soup

Now that the weather is getting cooler, I can break out the soups once in awhile.  Something’s just not quite right about eating a steamy bowl of soup when it’s 90 degrees and humid outside.  I found this recipe awhile back in a trusty church cookbook.

Cookbooks, there’s an interesting subject.  I have a handful of them.  Some fancy ones from Campbell’s Soup, Bisquick, and Pampered Chef and a few community created ones from local churches or schools.  The local cookbooks win hands down.  They are chock full of real recipes that real people can actually prepare with ingredients we’ve all heard of without the need for an industrial sized dishwasher.  Can’t quite say the same for those pretty, yet not so functional, professional cookbooks.  That’s not to say there’s not a place for the pretty cookbooks, sometimes I’m feeling creative or chef-like and will try a fancy recipe.  But the local cookbooks get far more use.

Anyway, this recipe for meatball soup is for a large, dividable and freezable batch:

2-3 lbs hamburger

6-7 cups water

3-4 tsp beef bouillion


shredded cheddar cheese (if desired)

2 15 oz cans mushrooms

1 package frozen crinkle cut carrots

1 package frozen hashbrowns

2 cups made-from-scratch “cream of” soup (or two cans cream of mushroom)

Seasonings to taste (salt, seasoning salt, garlic, pepper, whatever sounds good!)

Notice something about this ingredient list?  It’s not too specific.  That’s the great thing about soup, it’s easy to improvise.  Out of hashbrowns?  That’s ok, use potatoes.  No cream soup?  Not a big deal, just add a little more milk and maybe a dash of flour.  I have an aversion to measuring ingredients, so sometimes the figures I use in my ingredients list are made up.  I promise, with this recipe, it’s hard to mess it up!

Anyway.  Fill are large pot with water, bouillon, milk, and mushrooms. Don’t bother draining the ‘shrooms, the liquid adds flavor.  Heat on high and cover.  While liquid heats, shape the hamburger into large marble/small golf ball size balls.  Bouncy ball size, maybe? By the time you’re done with this, the soup mixture should be boiling.  Carefully put the meatballs into boiling soup mixture, hold the container close to the inside of the pot and as close to the liquid as you can to minimize splashing.  Cover and return the liquid to a boil.  Add the carrots, hash browns, cream soup, cheese, and seasonings.  Again return to a boil but leave uncovered and then reduce to simmer for at least 20 minutes, stirring occasionally, paying attention that nothing is sticking to the bottom.  Allow the soup to set for a few minutes and enjoy as is, or add some crackers or croutons to dress it up.  A hearty and delicious way to warm up a cooler day.

I didn't take any other picture of this recipe, basically because I'm absent minded, so here's one of my goobers riding in their wagon.

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