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Shaker Herb 'N' Meatball Soup

"Filling soups like this make it easy to get through cold New England winters. The meatballs are extra-easy because they cook in the soup...there's no need for browning beforehand."
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Ingredients

2 h 30 m servings
Original recipe yields 14 servings

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Directions

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  1. In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. In a bowl, combine beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into 1-in. balls; drop into soup. Cover and simmer for 2 hours.

Reviews

Read all reviews 5
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I gave this 5 stars because my family loved it when I made it last night (I did make a few changes though mostly because I already had an idea for a soup I wanted to make and I was just looking ...

I think this is a good starter recipe, but I will definitely make some changes the next time I make it. I really loved all the veggies and seasonings, but found the meatballs to be a little blan...

THis was Excellant

Delicious and warming on a cold winter's night! I follow the seasonings called for in the recipe but changed up the broth and veggies according to what I had on hand. That's the beauty of soup! ...

I did not change a thing about this recipe except to add one cup of chicken stock to the cooking liquid. I also added a cup and a half of frozen peas along with the meatballs. The vegetables ...