Lushious Lemon and Pork/Chicken Meatball Soup #RSC
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Yields:
-
2 cups
- Serves:
- 8
ingredients
-
meatballs
- 226.79 g ground chicken
- 226.79 g ground pork
- 1 medium onion, minced
- 226.79 g packet Hidden Valley Original Ranch Seasoning Mix
- 2 garlic cloves, finely chopped
- 59.16 ml cilantro, finely chopped
- 1 egg, lightly beaten
- 236.59 ml breadcrumbs
- 29.58 ml olive oil
- soup, base
- 3785.44 ml chicken broth
- 4 lemons, juice of
- 4 bay leaves
- 14.79 ml dried thyme
- 236.59 ml baby carrots, finely chopped
- 226.79 g bag spinach, finely chopped
- 118.29 ml shallot, finely chopped
- 118.29 ml marinated artichoke hearts
- 473.18 ml parmesan cheese, grated
directions
- 1. In a large bowl take all the ingredients for the meatballs and mix well. Form meatballs into the size of a small golf ball.
- 2. In a large skillet take the olive oil and heat skillet to med/high and brown all the meatballs all over and set them aside.
- 3. With any leftover fat from the skillet take the shallots and cook till translucent and add spinach and cover till spinach is cooked and set aside.
- 4. In a large dutch oven or soup kettle heat the chicken broth, juice of lemons, bay leafs, thyme, carrots, and artichoke hearts for about 1/2 hours over med/high heat and then take out bay leafs and add 1 cup of the parmesan cheese.
- 5. Turn down heat to med/low and add the spinach/shallots and then the meatballs. Let cook for additional 1/2 hours.
- 6. When ready to serve laddle soup into warm bowls and garnish with remaining parmesan cheese and lemon zest.
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