Minefield Soup
From keni 13 years agoIngredients
Meatballs
- 1lb ground venison, chicken, lean burger, turkey, etc shopping list
- 1/2lb ground italian sausage shopping list
- 1 egg shopping list
- 1 clove garlic, minced shopping list
- 1T Worcestershire shopping list
- 1/2 cup Italian seasoned bread crumbs shopping list
- 2T grated or dry minced onion shopping list
- 1/4 cup fresh grated parmesan cheese shopping list
- kosher or sea salt and fresh ground pepper shopping list
For Soup Base
- 1 bottle spicy V8 juice(even if you don't like things spicy, please use this variety ..... if you don't add the extra heat, below, this soup should not come out spicy, but it will lend a great flavor) shopping list
- 4 cups beef stock or broth shopping list
- 14oz spicy tomato sauce(this is where you can certainly just use regular tomato sauce, if desired) shopping list
- Shredded cheese for garnish/topping, if desisred shopping list
How to make it
- Combine all meatball ingredients, by hand, in a medium sized bowl.
- Don't over mix.
- Pour V8, stock and tomato sauce into slow cooker.
- Drop about 1T sized meatballs into the mixture in the slow cooker. Make sure they are firmly pressed together.
- (There are a LOT of meatballs in this soup!)
- Put on the lid, cook on low for 4-6 hours, checking after 4. If the meatballs are cooked, then it's done. You won't want to cook this much past the time the meatballs are done unless you don't care if they break down and you just have meat soup. :) The flavor would still be good, but the texture might be lacking a bit.
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