Chicken and Beef Meatball Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (1 7/8 ounce) boxes Lipton Instant Chicken Soup Mix, NO chicken meat (2 envelopes per box)
  • 4
    quarts water
  • 1
    lb ground beef (15-22% fat content (Using a low fat beef will not work as the soup will taste like boiled water)
  • 12
    teaspoon nutmeg
  • 14
  • 2 -3
    ounces vermicelli
  • 1
    dash Dutch Beef Extract Maggi (American brand MAGI will not work as it tastes very different from the Dutch brand)
Advertisement

DIRECTIONS

  • Follow instructions on the box for instant soup. Too much or too little water and the soup is either too weak or too salty.
  • Add chicken stock mix to boiling water.
  • Roll ground beef into little meat balls approximately the size of a quarter.
  • Bring chicken stock mix to a boil, add the meat balls, add the vermicelli, nutmeg and parsley. Break vermicelli noodles into 1/2 inch pieces. adding too much vermicelli makes the soup too thick.
  • Cook until all meatballs surface, approximately 15 minutes.
  • Add a dash of Magi to taste, otherwise use salt and pepper. (a few dashes of dark Japanese soy sauce can be substituted, but it just doesn't taste the same, just too salty).
  • This soup can be eaten right after it is made, but is much better the following day after it is refrigerated and reheated. Place in refrigerator.
  • After cooling, don't skim fat.
  • Place back on burner and reheat.
  • Good for three or four days and is delicious. To serve as a meal, add a nice salad and some crusty bread and butter. Enjoy!
Advertisement