Lianne Clark’s Meatball Soup

Lianne Clark’s Meatball Soup
from the kitchen of Ellen
Lianne Clark's Meatball Soup
  • 64 oz chicken stock
  • 2/3 bunch parsley, chopped without stems
  • 2 slices of bread
  • 4 tbs ketchup
  • 2 eggs, beaten
  • 1 lb ground round
  • salt to taste
  • pepper to taste
  • 4 handfulls of chopped carrots
  • 1 cup cooked barley or rice
  • salsa or Tabasco to taste
  • Parsley, bread, ketchup, eggs, ground round, salsa, salt, and pepper in Cuisinart (or mix by hand).
  • water and add carrots.  Boil for a few minutes until just tender.
  • chicken stock to boil in soup pot over medium heat.  Roll meat mixture into 1” balls and drop into stock.  Boil for 30 minutes.
  • carrots and barley/rice, simmer for a few minutes.  Add salt and pepper to taste and serve.


  1. Add carrots to the soup 5 minutes before the meatballs are ready, alternatively.


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