 |
Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 10 |
|
The weather this year for Memorial Day was wet and cold. For our annual church BBQ I wanted to do something different and desided a BBQ Soup was the thing. For the barbecue rub I use Texas Dry Rub. I used my own recipe for the bbq sauce (I haven't published it yet because I never measure). You can use your favorite or a bottled one. Ingredients:
3/4 lb ground beef |
3/4 lb ground pork |
1 cup oatmeal |
3 tablespoons your favorite barbecue rub |
2 eggs |
1 1/2 cups carrots, cut into chunks |
1 1/2 cups celery, chopped |
1 cup onion, chopped |
4 medium potatoes, peeled and chopped |
1 (15 ounce) can cut green beans |
1 (15 ounce) can corn |
1 (15 ounce) can diced tomatoes |
6 garlic cloves |
1/4 cup olive oil |
3 quarts beef broth |
3 tablespoons your favorite barbecue rub |
1 cup barbecue sauce |
Directions:
1. Combine the ground beef, gound pork, oatmeal, 3 tbl bbq rub, and eggs.
2. Form into meatballs, I use a ice cream scoop then cut the scooped meat into fourths and roll them into balls. (A melon scoop would be perfect.) Place on a baking sheet.
3. After all the meatballs are formed bake in a 350 deg oven for 15 minute (Larger balls need to cook longer.).
4. In a large pot, heat olive oil, saute whole garlic cloves.
5. Mash garlic when soft into oil.
6. Add carrots and celery, cook for 5 minutes, stirring to keep form burning.
7. Add onion, cook till onion is clear, stirring to keep from burning.
8. Add green beans, corn, tomato, potatoes, beef broth, 3 tablespoons bbq rub and bbq sauce.
9. Bring to a boil, simmer for 20-30 minutes, till carrots are tender done.
|
|