Sunday, June 14, 2009

Meatball Spinach Soup (aka Undead Soup)

This soup is sooooo good! We got the recipe off of the back of a box of Saltine Crackers.

1/2 lb. lean ground beef
1 cup chopped onion, divided
3 cloves garlic, minced, divided
2tsp. dried oregano leaves, divided
20 Saltene crackers, finely crushed (we sometimes substitute bread crumbs)
1 egg, lightly beaten
1 Tbsp vegetable oil
2 cans (14 oz each) reduced sodium beef broth (or the full leaded stuff - whichever you prefer)
1 can (14 1/2 oz) stewed tomatoes, undrained
1 pkg (10 oz) frozen chopped spinach, thawed, well drained

Combine meat, 1/4 cup of the onion, 1/3 of the garlic, 1/2 tsp of the oregano in large bowl. Add cracker crumbs and egg; mix well. Shape into 1-inch balls; set aside.

Cook and stir remaining 3/4 cup of onion and remaining garlic in hot oil in Dutch oven or large saucepan on medium-high heat 3 to 5 minutes or until onion is tender. Add broth, tomatoes with their liquid, spinach and the remaining oregano; bring to boil. Add meatballs. Reduce heat to low; cover. Simmer 20 to 25 minutes or until meatballs are cooked through.

Serve with additional Saltene crackers.

Don't try to double the recipe, it doesn't work well. It's really yummy! Try it! :)

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