 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
5 strip(s) bacon, cooked and diced,plus extra for garnish |
1 pound(s) ground beef |
1 tablespoon(s) worcestershire sauce |
1 teaspoon(s) montreal steak seasoning |
1-2 teaspoon(s) salt |
2 tablespoon(s) meatball pan drippings |
1 cup(s) finely chopped onion - about 1 medium |
3 clove(s) garlic, finely chopped |
4 cup(s) beef broth |
2 tablespoon(s) worcestershire sauce |
2 tablespoon(s) yellow mustard |
2 1/2 tablespoon(s) ketchup |
1 can(s) 16 oz diced tomatoes |
1/2 cup(s) chopped spinach |
1 cup(s) grated cheddar cheese, plus extra for garnish |
salt and pepper |
Directions:
1. Make the meatballs: Preheat oven to 350 F. Mix bacon, beef, Worcestershire sauce, Montreal Steak seasoning and salt. Form meatballs in quarter-size balls and place on a nonstick cookie sheet. You should have 17 to 20 meatballs. Bake for 20 minutes and remove from the oven, reserving 2 tablespoons of the meatball pan drippings.
2. Make the soup: Place the reserved drippings in a 4 quart pot. Ad onions and cook, stirring, over medium heat until almost translucent, about 3 to 4 minutes. Add garlic and saute for about a minute. Add meatballs, beef broth, Worcestershire sauce, mustard and ketchup. Simmer for 5 minutes. Add diced tomatoes, spinach and cheese. Let simmer 5 more minutes. Add salt and pepper to taste. Serve garnished with crumbled bacon and a little extra grated cheese, if desired.
|
|