Lushious Lemon and Pork/Chicken Meatball Soup #RSC |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ready, Set, Cook! Hidden Valley Contest Entry Nothing beats a soothing hot soup on a cold New England winter evening. This lushious soup hits the spot with its lemon infused chicken broth, hearty vegatables and tasty seared meatballs. Ingredients:
1/2 lb ground chicken |
1/2 lb ground pork |
1 medium onion, minced |
1 (8 ounce) packet hidden valley original ranch seasoning mix |
2 garlic cloves, finely chopped |
4 tablespoons cilantro, finely chopped |
1 egg, lightly beaten |
1 cup breadcrumbs |
2 tablespoons olive oil |
soup, base |
16 cups chicken broth |
4 lemons, juice of |
4 bay leaves |
1 tablespoon dried thyme |
1 cup baby carrots, finely chopped |
1 (8 ounce) bag spinach, finely chopped |
1/2 cup shallot, finely chopped |
1/2 cup marinated artichoke hearts |
2 cups parmesan cheese, grated |
Directions:
1. 1. In a large bowl take all the ingredients for the meatballs and mix well. Form meatballs into the size of a small golf ball.
2. 2. In a large skillet take the olive oil and heat skillet to med/high and brown all the meatballs all over and set them aside.
3. 3. With any leftover fat from the skillet take the shallots and cook till translucent and add spinach and cover till spinach is cooked and set aside.
4. 4. In a large dutch oven or soup kettle heat the chicken broth, juice of lemons, bay leafs, thyme, carrots, and artichoke hearts for about 1/2 hours over med/high heat and then take out bay leafs and add 1 cup of the parmesan cheese.
5. 5. Turn down heat to med/low and add the spinach/shallots and then the meatballs. Let cook for additional 1/2 hours.
6. 6. When ready to serve laddle soup into warm bowls and garnish with remaining parmesan cheese and lemon zest.
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