Monday, February 16, 2009

{beefy meatball and egg noodle soup"

Yum.... seriously. I apologize for all the posts with no pictures, but this soup was so comforting and so filling. Especially for my bottomless pit of a husband.

1 14-ounce can beef broth plus 1 can water OR 2 beef bouillon cubes, 2 teaspoons beef bouillon granules or 2 teaspoons beef base plus 3 cups water.
1 T soy sauce
1 t bottled ginger or 1/2 t ground ginger
2 scallions
1/2 lb. ground sirloin or very lean beef
1 t. cornstarch
1/4 t black pepper
3 oz. uncooked medium egg noodles (1 1/2 cups)
1/2 lb. presliced mushrooms
2 c. fresh spinach.

Put the beef broth, water, soy sauce and ginger into a medium pot and begin heating over medium-high heat.

Meanwhile rinse and trim the scallions and cut them into 1/4-inch pieces. Put the scallions beef, cornstarch and black pepper into a small bowl and mix well with a fork or your fingers. Shape the mixture into 30 to 35 marble-sized meatballs, about 1 inch in diameter. To save time make larger meatballs.

Bring the broth to a boil and then add the meatballs and noodles. Don't worry if some of the scallion pieces fall out of the meatballs. When it returns to a boil, turn down to medium-high heat and cook, uncovered for 5 minutes, stirring occasionally. Add the mushrooms and cook 5 minutes more. Add the spinach and cook another 2 minutes, or until it wilts, stirring occasionally. Serve immediately. or set aside until ready to eat and then reheat briefly.

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