Meatball Soup Recipe

Who doesn’t like meatballs? Using them as ingredients in soups will open up not just almost infinite possibilities but the heart of our beloved ones too.

As I recently have a little time, I had been looking on the internet last week. On the lookout for new, stirring thoughts, inspirational recipes that I have never tested before, to treat my loved ones with. Searching for a while yet couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I came across this fabulous and simple dessert simply by chance over Suncakemom. It seemed so delightful on its photo, it required prompt action.

It absolutely was easy to imagine the way it is created, how it tastes and how much boyfriend is going to enjoy it. Actually, it is very easy to keep happy him when it comes to cakes. Yes, I am a lucky one. Or perhaps he is.Anyway, I went to the website and used the precise instuctions that had been combined with impressive images of the task. It just makes life much easier. I can imagine that it is a bit of a effort to take pics down the middle of cooking in the kitchen as you may usually have sticky hands so I genuinely appreciate the commitment she placed in for making this blogpost and recipe easily implemented.

That being said I am encouraged to present my own recipes in a similar fashion. Many thanks for the concept.

I had been fine tuning the main formula create it for the taste of my loved ones. I can tell you that it was an incredible outcome. They loved the taste, the thickness and loved getting a treat like this during a busy workweek. They basically asked for lots more, a lot more. Thus the next occasion I am not going to make the same mistake. I am gonna double the quantity to make them pleased.

There are more keto meatball soup recipes at SunCakeMom

Pour oil into a saucepan and heat it up.

Dice up one onion, carrot and celery stalk.

Add them onto the hot oil with salt and saute until the onion get a glassy / translucent look.

Turn heat down to low and slowly fry them until the onion caramelizes and gets a golden brown color.

Add the peas, green beans, mushroom, carrot, bay leaf and lemon juice.

Fill the pot up with water, add the salt and turn the heat up. When it starts to boil reduce the heat until the meatballs are placed in as well.

Mix the egg with the minced meat and salt.

Make the meatballs and place them into the soup.

Turn the heat up again until it starts to simmer then reduce the heat.

Cook it for 15 minutes or until the meatballs’ inside temperature reaches 145°F / 63°C.

When everything is done, mix in the sour cream or in case of that just cream.

Let it sit for a couple of minutes before serving.