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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Meet the Cook: To me, this is a very comforting, filling, homey soup. I especially like cooking it during winter months and serving it with hot rolls, bread or muffins. Gardening is something my husband and I enjoy doing together. We have a 10-year-old son still at home; his two sisters are grown and out on their own. -Deborah Taylor, Inkom, Idaho Ingredients:
1 egg |
2 cups half-and-half cream, divided |
1 cup soft bread crumbs |
1 small onion, finely chopped |
1-3/4 teaspoons salt, divided |
1-1/2 pounds ground beef |
1 tablespoon butter |
3 tablespoons king arthur unbleached all-purpose flour |
3/4 teaspoon beef bouillon granules |
1/2 teaspoon pepper |
1/8 to 1/4 teaspoon garlic salt |
3 cups water |
1 pound red potatoes, cubed |
1 package (10 ounces) frozen peas, thawed |
Directions:
1. In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon of salt. Crumble beef over mixture and mix well. Shape into 1/2-in. balls.
2. In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
3. To pan, add the flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.
4. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through. Yield: 8 servings (about 2 quarts).
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