Golf Ball Soup
From cheezeemomma 15 years ago
- 60 minutes to make
- Serves 12
Because you don't brown the meatballs, they stay pale, hence the name Golf Ball. This reminds me a lot of Italian Wedding Soup.
Ingredients
- 10 c water shopping list
- 3 each, chicken and beef stock cubes shopping list
- 1 can chick peas, drained shopping list
- 1 can corn, drained shopping list
- 1 sm can beans in tomato sauce shopping list
- 1 - 24 oz can tomatoes(diced, stewed...your choice) shopping list
- 1 white onion, diced shopping list
- 1 carrot, grated shopping list
- 2 stalks celery, sliced shopping list
- 2 large cloves garlic, minced shopping list
- 1 c each of 3 shapes pasta(I use bows, springs & broken spaghetti) shopping list
- 1 handful chopped parsley shopping list
- to taste - salt, pepper, basil shopping list
- meatballs shopping list
- 1 lb each ground beef and ground pork shopping list
- 3 eggs shopping list
- 1 c cracker crumbs shopping list
- 3/4 c grated parmesan or romano cheese shopping list
- 1 1/2 tsp basil shopping list
- 1 clove garlic, crushed shopping list
- salt and pepper to taste shopping list
How to make it
- Bring water to a boil then reduce to a simmer.
- add soup ingreds and meatballs
- simmer for 1 hour or until meatballs are cooked thru
- just before serving, add 1 -2 handfuls chopped spinach
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