Recipe

Golf Ball Soup Recipe


Golf Ball Soup Recipe
Because you don't brown the meatballs, they stay pale, hence the name Golf Ball. This reminds me a lot of Italian Wedding Soup.

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Ingredients
  • 10 c water
  • 3 each, chicken and beef stock cubes
  • 1 can chick peas, drained
  • 1 can corn, drained
  • 1 sm can beans in tomato sauce
  • 1 - 24 oz can tomatoes(diced, stewed...your choice)
  • 1 white onion, diced
  • 1 carrot, grated
  • 2 stalks celery, sliced
  • 2 large cloves garlic, minced
  • 1 c each of 3 shapes pasta(I use bows, springs & broken spaghetti)
  • 1 handful chopped parsley
  • to taste - salt, pepper, basil
  • meatballs
  • 1 lb each ground beef and ground pork
  • 3 eggs
  • 1 c cracker crumbs
  • 3/4 c grated parmesan or romano cheese
  • 1 1/2 tsp basil
  • 1 clove garlic, crushed
  • salt and pepper to taste

Directions
  1. Bring water to a boil then reduce to a simmer.
  2. add soup ingreds and meatballs
  3. simmer for 1 hour or until meatballs are cooked thru
  4. just before serving, add 1 -2 handfuls chopped spinach

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