Recipe by ellie_
This yummy wholesome soup is great for a family supper accompanied with corn muffins or bread and leftovers re-heat beautifully the second day for a quick wholesome lunch.
Top Review by bluemoon downunder
This entire recipe is so amazingly different from anything I’ve made or eaten before. Great flavours; great variety of textures. It’s one of those recipes that takes a while to make, but it’s so worth the effort. I always find making a cauldron of hearty soup so very satisfying - and the aromas as it was cooking were just heavenly. No single flavour dominated in either the meatballs or in the soup itself: the many flavours blended together so perfectly. I made this soup for my parents and two friends – a mega-quantity as I had doubled the recipe – and they absolutely loved it, and my mother is really happy that there are quite a few more serves in the freezer! It even pleased the notoriously hard to please 85 year old who is always so reluctant to admit to liking anything. He came back for seconds. And my friends wanted the recipe. The only changes I made in making this were to use Evelyn's Fried Red Tomatoes Recipe #121041 instead of the tomato paste, which is one of the few things that gives me heartburn, and to use Kate Chef’s Roasted Vegetable Stock Recipe #143292 instead of the chicken broth. I also reduced the curry powder to just one heaped teaspoon (personal taste preference) for a double quantity of the soup and increased the garlic to 6 cloves (again a personal taste preference). I garnished each bowl of soup with a generous dollop of Greek yoghurt and chopped green onions. An absolutely delightful soup. And I’m going to try that scrumptious meatballs recipe as a meatloaf, and try it with pork/veal mince. We ate this on a very mild day; in winter, it would be just so warming. This is a soup to make often! Thanks so much for sharing this recipe, ellie_!
- 2 hard-boiled eggs
- 1⁄2 cup cooked brown rice
- 1⁄2 cup breadcrumbs
- 2 green onions, chopped finely
- 1 clove garlic, minced
- 1 (2 ounce) canchopped black olives (about 1/4 cup)
- 1 1⁄2 tablespoons fresh sage, minced
- 1 teaspoon fresh cilantro, minced (or more to taste)
- 1 tablespoon cocoa
- 1 dash cinnamon
- 1 lb ground chicken
- 4 cups water (if you prefer a thicker soup use 3 cups)
- 1 teaspoon fresh oregano, minced (or 1/4 teaspoon dried)
- 1 tablespoon chili powder (for spicer soup use 2 tablespoons)
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can chicken broth (I use lower sodium version)
- 2 potatoes, peeled and cubed
- 1 zucchini, cubed
- 1 summer squash, cubed
- 1⁄2 cup frozen peas, thawed
- 1⁄2 cup frozen corn kernels, thawed
- 1⁄2 cup monterey jack cheese or 1⁄2 cup cheddar cheese, shredded (optional garnish)
- sliced black olives, garnish (optional)
- chopped green onion, garnish (optional)
- cilantro, garnish (optional)
- sour cream, garnish (optional)
Directions See How It's Made
- Peel eggs and seperate yolks from the whites and chop each seperately and set aside.
- Combine yolks, rice, bread crumbs, green onion, garlic, olives, sage, cocoa, cilantro, cinnamon and meat in a large bowl, stirring with a wooden spoon or your hands to combine well.
- With floured hands, make meatballs using approximately 1- 1 1/2 tablespoons of the meat mixture (there will be at 4- 5 dozen meat balls).
- In a soup pot or dutch oven combine water, tomato paste, chicken broth, oregano and chili powder over high heat and bring to a boil.
- Drop meatballs into boiling broth and bring back to a boil.
- Lower heat to medium- low and simmer covered for 30 minutes.
- Add potato cubes and simmer for an additional 10 minutes.
- Add zucchini and summer squash and simmer uncovered an additional 10 minutes.
- Add peas and corn and simmer uncovered an additional 5 minutes.
- Remove from heat and stir in chopped egg whites.
- If desired garnish individual bowls with optional garnishes (cheese, olives, green onions,cilantro and/or sour cream).