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Recipe of the Month Soups - Thyme for Meatball Soup

  • 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 or vegetable oil
  • 1 1/4 pounds red potatoes, cubed
  • 2 (14 1/2-ounce) cans beef broth
  • 1 (14 1/2-ounce) can stewed tomatoes

In a bowl, combine egg, bread crumbs, half of thyme, and salt. Crumble beef over mixture and mix well. Shape into 1-inch balls.
In a Dutch oven or soup kettle, brown meatballs; drain and set aside. In the same pan, sauté onion, carrots, and mushrooms in oil until onion is tender. Stir in potatoes, broth, tomatoes, meatballs, and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
Note: Serve with Honey Cloverleaf Rolls.
Submitted By: Daisy Brown
Overton Farmers Co-op
Number of Servings: 12
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