Ingredients:
1 ½ lbs. chop meat
¼ cup Romano cheese
1 quart button mushrooms - sliced
3 stalks celery - chopped
1 Jalapeño - sliced - with seeds
4 cloves garlic - chopped
Handful of basil - chopped
3 egg yolks - beaten
1 teaspoon cornstarch
Juice of ½ lemon
2 tomatoes - chopped
2 bunches scallions - chopped
1 onion - chopped
5 cups chicken broth
Olive oil
Heat a soup pot with a drizzle of olive oil and add the veggies, except the basil. Allow the veggies to sauté until the onion is clear. Add the broth a simmer on low.
Combine the chop meat with the basil and grated cheese. Form into small meat balls and gently drop into the soup.
Combine the egg yolks with the corn starch and lemon juice and beat. Get the soup real hot and stir gently while drizzling the egg into the soup.
Serve with grated cheese.
This soup is hearty and delish for a nice fall night.
With Love,
Catherine
xo
www.valencia-3d.com says
Pretty effective material, much thanks for your article.
A Mom says
thanks for sharing. I love soup I might make this. thanks!
Pam says
Your soup would definitely warm up a chilly day! I love meatballs but have to say I've never had them in a soup that I can remember. Thanks for the recipe!
randomcreative says
Yum! Another recipe with lots of basil and garlic. I've been planning to make homemade meatballs soon. This is a great recipe for fall.
Joanne says
I don't usually think of meatballs as having an Asian flavor to them, but this soup sounds excellent!
Reeni says
Meatballs in soup are one of my favorites! I love the spicy kick too! xoxo
Tanna at The Brick Street Bungalow says
Mmmmm... sounds like super-soup!! blessings ~ tanna
Pegasuslegend says
Jalepenos wow now thats a kick allright I would love it! HOTTER The better... nicely done!~~