Spicy Meatball Soup Food

SPICY ITALIAN MEATBALLS

Steps:

• For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
• Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
• For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
• Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
• Transfer to a chafing dish and serve with frilly toothpicks.

SPICY ALBONDIGAS

Steps:

• Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
• Bring chicken broth to a boil over medium heat in a large kettle.
• Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
• Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

SPICY MEATBALL SOUP

Steps:

• Pulse 1 cup of cilantro with scallions in a food processor to make a puree. Transfer half of the mixture to a large bowl with the ground beef, egg, 1 tablespoon of Sriracha, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until combined. Form into 1-inch meatballs
• Heat olive oil in a large pot over medium heat. Add carrots and cook 4-5 minutes stirring frequently until they start browning. Stir in remaining cilantro puree, 1 tablespoon Sriracha and 1 teaspoon cumin. Cook and stir constantly for 1 minute. Stir in chicken broth and 2 cups of water. Bring to a simmer. Gently drop in meatballs, bring back to a simmer and cook 7-8 minutes until cooked through.
• Add spinach and couscous and cook until the couscous is tender about 5 minutes. Stir in parsley and season with salt. Enjoy!

SPICY MEATBALL SOUP

Steps:

• Combine meat, egg, bread crumbs, salt, pepper, and cheese. Thoroughly mix with hands. Form into small bite size meatballs. Bake at 350 degrees for 20 minutes until browned. Drain fat.
• Meanwhile heat oil in pan. Saute carrots, celery, onion, and garlic until limp. Stir in red wine. Heat for one minute. Add beans, stocks, and tomatoes. Heat to boil.
• Add meatballs and noodles. Cook for six minutes.

SPICY MEATBALLS

Steps:

• In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes, while you're preparing the meatballs.
• In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs.
• Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes. Sprinkle the dish with cilantro and serve.

WARM & COZY ITALIAN MEATBALL SOUP

Steps:

• MEATBALLS: In a medium bowl, using a fork, mix together all the meatball ingredients except the ground beef. When the ingredients are combined, add the ground beef and mix. Just be sure you don't overwork the meat. Roll into 30-32 meatballs using a tablespoon to measure out the mixture. Set the rolled meatballs aside on a plate or baking sheet.
• COOK THE MEATBALLS: In a 4 ½ quart dutch oven (or larger) heat a tablespoon of olive oil over medium heat. When warm, add roughly half the meatballs (or whatever fits in a single layer with space between the meatballs.) Cook the meatballs, flipping as needed to brown all sides, about 6 minutes. Don't worry if they haven't cooked all the way through, we will finished cooking them in the soup. If you need to do this in two batches, add a splash of oil in between if it needs it. Set meatballs aside for now. If you have grease at the bottom of your pan, drain everything but 1 teaspoon's worth.
• SOUP: Add the remaining tablespoon of oil to the pan and allow it to heat through. Sauté the onions for 5 minutes or until translucent, then add the garlic and continue to cook for 30 seconds. When the garlic is fragrant, add the tomato paste, and red pepper flakes. Crush the fennel seeds between your fingers (or in a mortar and pestle) then add them in (if using) and sauté it for 30 seconds. Add the pasta sauce, broth, 1 cup of water, and the seared meatballs. Bring to a boil. Add the pasta and reduce the heat to medium so it simmers. Cook for 10-12 minutes or until the pasta is tender and cooked through. If the soup seems a little thick, feel free to add up to 1 cup of water to thin it to your liking. Be sure to bring it back to a boil if you add any more water! Taste and adjust seasonings as desired. Ladle the soup into soup bowls, top with chopped parsley, and serve with slices of fresh bread (garlic toast recipe in notes.)

MEXICAN MEATBALL SOUP

Steps:

• Place all meatball ingredients into a large bowl and mix thoroughly.
• Shape the ground beef into small meatballs using a teaspoon at a time.
• Heat the water and add in the bouillon, then bring the water to a boil.
• Add in the meatballs and cook on boil for 5 minutes.
• Add in the potatoes, jalapeño pepper, carrots, celery, stewed tomatoes, chili powder and other remaining spices.
• Reduce the heat to medium and simmer, stirring occasionally, for 45 minutes.
• Salt and pepper to taste, then serve with sliced bread or tortilla chips on the side.
• Optional: Add a few dashes of your favorite hot sauce to the top of the soup after plating.

MAMA MIA SPICY MEATBALL SOUP

Steps:

• In a medium bowl, season ground turkey with red pepper flakes, garlic salt, and pepper and stir to combine (using your hands is the easiest way). Roll turkey into 1/2 inch meatballs.
• Spray a large skillet with non-stick cooking spray and heat over medium heat. Add meatballs and cook for 8-12 minutes, covered, turning often until no longer pink.
• Heat large pot over medium heat. Add chicken broth, marinara sauce, spinach, chickpeas, garlic salt, and red chili flakes.
• Let it come to a light simmer and cover for 10-12 minutes. Add meatballs and cook an additional 5-10 minutes.
• Before serving, taste your soup for seasonings. You may need to add more salt, pepper, and red chili flakes to your personal preference.
• Ladle into bowls and top with grated pecorino romano or parmesan cheese and fresh basil.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

SPICY SOUTHWESTERN MEATBALL SOUP

Steps:

• Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro, and egg until well-combined. Shape mixture into 1-inch meatballs and arrange on a lightly greased baking sheet.
• Bake at 400°F for 12 to 15 minutes or until browned, turning occasionally.
• Sauté onion and carrot in hot oil in a Dutch oven for 4 to 5 minutes or until tender.
• Add zucchini, garlic, cumin, coriander, tomato paste, chipotle pepper, and adobo sauce; cook for 2 to 3 minutes, stirring constantly (Do not let garlic brown).
• Stir in meatballs, chicken broth, diced tomatoes, black beans, corn, and salt.
• Bring to a boil; reduce heat, and simmer, covered, 35 minutes.
• Stir in cilantro.
• Garnish as desired with lime wedges, sour cream, diced avocado, or cilantro sprigs and enjoy!

SPICY MEATBALLS

Steps:

• In a large bowl, combine all ingredients except blue cheese. Mix together with your hands (go ahead, get a little dirty!) and roll into meatballs (makes about 40 appetizer sized balls).
• Place in a single layer on an oven-safe baking pan or dish, and bake at 350 degrees for approximately 30 minutes (until centers are no longer pink).
• Serve warm with blue cheese dipping sauce, or be like my husband and stuff it all in a hoagie and enjoy a giant smoked chipotle meatball sub!

SPICY MEATBALL SOUP

Steps:

• First prepare the meatballs. Sauté the onion and garlic with salt and pepper to taste in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the red pepper flakes after a minute or two. Place the beef in a large bowl and add salt and pepper. Make a well in the center of the meat. Put the breadcrumbs in a separate bowl and moisten with the milk. Add salt and pepper, then stir the breadcrumbs and onion mixture into the beef and mix until just combined. With wet hands, shape the beef mixture into small balls slighly larger than a golf ball. Transfer to a lightly greased plate or baking sheet and chill for 30 minutes until firm. Put a little olive oil in a frying pan and cook the meatballs over a medium-low heat for about 10 minutes until evenly colored on the outside. Add the chipotle chile paste (or chipotles in adobo) and stir over high heat. Add the canned tomatoes, oregano, and stock. Bring to a boil, then lower the heat. Season with salt and pepper and gently simmer for 20 minutes until the meatballs are cooked through and the soup has thickened slightly (this can be done in advance, then left overnight for the flavors to develop). Before serving, add the corn and zucchini and cook for 3-4 minutes, until both are tender. Serve the soup garnished with the tortilla chips, cilantro, and jalapeno peppers.

MEATBALL & TOMATO SOUP

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

MEATBALL AND TORTELLINI SOUP

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
• Add garlic and cook 1 minute.
• Add beef broth, diced tomatoes, tomato sauce, oregano, salt, and meatballs.
• Simmer for 15 minutes.
• Add tortellini and simmer just until barely al dente.
• Stir in spinach leaves and heavy cream.
• Taste for seasoning and add more salt if desired.

SPICY MEATBALL SOUP

Steps:

• 1. Separate egg yolks from the whites and chop each separately.
• 2. In a bowl combine crumbled egg yolks, rice, bread crumbs, 1/4 C chopped green onions, 1/4 C chopped olives, and all spices except chili.
• 3. Add both meats and mix well.
• 4. Use 1 1/2 teaspoons of mixture for each meatball; wrapping meat around two or three raisins. Set aside on a plate.
• 5. In a large saucepan, combine broth, tomato soup, and chili; mix well then add meatballs. Bring to boiling; reduce heat and simmer 30 minutes.
• 6. Stir in chopped egg whites. Top each serving with cheese, olives and chopped green onions.
• 7. Cook's Notes: I used sausage,(as that is what I happened to have) which meant a lot of unwanted fat, so I chilled soup overnight to allow fat to rise, then discarded the fat, which made this soup almost fat free. Sour cream also makes a good topping, and helps to cut the heat. There are just the two of us, so there was some left over and it was even better the next day.

SPICED MEATBALL SOUP

Steps:

• Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
• Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
• Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
• Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
• Divide the soup among bowls. Serve with the lemon wedges.

QUICK SPRING LAMB AND VEGETABLE STEW

Steps:

• Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
• Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
• Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
• To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.

WARM UP YOUR WINTER WITH A BOWL OF SPICY RAMEN WITH PORK MEATBALLS AND EGGS

Steps:

• Ramen Place stock in a medium saucepan. In a small bowl, whisk miso, gochujang, soy sauce, ginger and garlic; whisk into stock. Simmer over medium heat while preparing remaining ingredients. Cook noodles according to package directions. Drain. Heat 1 Tbsp oil in a wok or large skillet over high. Add mushrooms and a pinch of salt. Stir-fry 2-3 minutes or until tender; transfer to a plate. Return pan to medium-high; swirl in remaining 1 Tbsp oil. Add bok choy and a pinch of salt; cook 1 minute. Add 2 Tbsp water; cook 2-3 minutes or until water evaporates and bok choy are crisp-tender, stirring occasionally. Divide noodles, broth and meatballs between 2 large bowls. Garnish with mushrooms, bok choy, eggs, carrot, onions and, if desired, roasted nori and/or sesame seeds. Pork Meatballs In a medium bowl, combine ground pork, panko breadcrumbs, soy sauce, toasted sesame seeds, ginger, shichimi togarashi, sesame oil, unseasoned rice vinegar, mirin, green onion and garlic. Form into 10 (1½-inch) balls. In a skillet over medium, heat 2 Tbsp vegetable oil. Add meatballs. Cook, turning occasionally, 8 minutes or until done. Makes 10.

THAI GLASS NOODLE SOUP

Steps:

• Roughly chop the garlic, shallots, red chilies, Prik Kee Nu green chilies (if using), and coriander roots. Using a mortar and pestle, pound into a coarse paste. Mince half of the prawns into a paste, and coarsely chop the other half. Transfer the garlic chili paste to a large mixing bowl, and add the minced and cubed prawns, ground chicken, ground white pepper, fish sauce, low sodium light soy sauce, and sesame oil. Mix until combined well. Scoop the meat mixture up with a large spoon and drop it so that it slaps against the bowl. (Note: You can also combine the meat using your hands instead, which is the traditional way.) Repeat a few times until the texture becomes smooth and everything has come together. Set aside.
• Roughly chop the garlic and red chilies, then pound into a coarse paste using a mortar and pestle. Thinly slice the shallots, and finely mince the lemongrass and kaffir lime leaves. Soak the mung bean vermicelli in a bowl with room temperature water as per package instructions, then drain well. Cut the noodles with kitchen shears into more manageable lengths (so that they are easier to eat).
• Heat the canola oil in a large stockpot of Dutch oven over medium-high heat. Once hot, add the shallots and sauté for 30 seconds until slightly softened. Then add the garlic chili paste mixture, lemongrass, kaffir lime leaves and sauté for a minute until fragrant. Pour in the water and season with fish sauce, low sodium light soy sauce, ground white pepper, kosher salt, and Thai chili powder (if using). Once the water starts to boil, turn the heat down to medium. Use a teaspoon to scoop up the chicken and shrimp meat mixture, and another to slide it off the spoon and into the soup. Repeat until all of the meatballs are in the soup. Simmer for 2-3 minutes, or until the meatballs are just cooked. Give the broth a taste and adjust seasoning by adding more fish sauce, soy sauce, or kosher salt if needed. When you are ready to serve, add the noodles and stir in the chopped coriander and spring onion. Then switch off the heat.
• Divide the noodle soup and meatballs evenly into bowls. Briefly blanch Asian greens of your choice and add to the bowls. Serve with fried shallots and Chinese chili oil if desired.

SPICY MEATBALL SOUP

Steps:

• In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
• In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.