Prep 0 mins
Cook 0 mins
- Combine ground beef, farina, minced onion, parsley, Parmesan cheese, egg and tomato paste.
- Form into 12 meatballs. (Easier if you wet your hands before forming balls.)
- Bring beef broth and water to a boil, add meatballs, celery, carrot and sliced onion.
- Cover and simmer for 45 minutes or until vegetables are tender.
I have passed this around and this is the best soup recipe ever!! The meatballs are so tender!! Thank you for posting this!!!
I think everyone liked this one a lot.. very similar to a mexican albondigas recipe but with a lot of different things. My mother thought it was really good, except that I made the meatballs a little too big and so were a little rare(I used 3lbs of meat and got 20 meatballs). O well, this was an excellent soup otherwise. I would recommend on getting the leanest beef possible since none of the fat will be drained (like the kind of beef you would use in kibbee). Thanks!
Lisa, this was so tasty, and it was hard to stop at one bowl! I like the fact that the meatballs don't need to be browned first, and can just be dropped into the soup. I must admit, I've never added Cream of Wheat to meatballs before, but they turned out deliciously tender! I only used about 1/4 cup of onion, and added about 1/2 cup of canned, drained chopped spinach. The taste (with the addition of spinach) was similar to Italian Wedding Soup. Thanks!