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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Thyme is one of my favorite herbs to grow, reports field editor Jennie Freeman of Long Creek, Oregon. Thyme adds a fresh spark to this hearty soup. Ingredients:
1 egg |
1/4 cup dry bread crumbs |
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided |
1/2 teaspoon salt |
1-1/2 pounds ground beef |
1 small onion, chopped |
2 medium carrots, chopped |
3/4 pound fresh mushrooms, sliced |
1 tablespoon olive oil |
1-1/2 pounds red potatoes, cubed |
2 cans (14-1/2 ounces each) beef broth |
1 can (14-1/2 ounces) stewed tomatoes |
Directions:
1. In a large bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside.
2. In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Yield: 12 servings.
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