Phil M.
Lamb Meatball Soup
Feb 19, 2010
Meatball Mixture:
2lb Ground lamb
1 egg
2 Tbsp plumb sauce
2 Tbsp teriyaki
4 cloves of garlic minced
1/2 Tbsp each of rosemary, thyme, cloves, and oregano
1/2 cup of bread crumbs
1/4 cup pecorino romano cheese grated
Salt and pepper to taste
Mix the above ingredients together well.
Note:
To test flavor of the meatball mixture, take a small patty of the mixture and putting it on a skillet (like a very small and thin hamburger) to taste.
When you are happy with the flavor of the meatball mixture, Begin Making meatballs roughly the size of a quarter.
Cooking Meatballs:
1 Can of cream of mushroom soup
1 can of cream of chicken soup
2 cans of sliced mushrooms NOT drained
In a food processor, combine one can of mushrooms with one can of cream of mushroom soup. Process for about 20 seconds.
Layer meatballs in the slow cooker, add processed mushroom mixture over meatballs. Add the second can of sliced mushrooms over the layer of cream of murshroom mix. Then layer a can of cream of chicken over the layer of sliced mushrooms. Cover and let cook on high untill meatballs are done. Do not stir! Roughly 2 to 4 hours cooking time, depending on size of the meatballs you have made.
NOTES: You can leave meatballs cooking on low once they are done, until you are ready to continue.
While meatballs are cooking, add Kettle Ingredients:
3 large carrots chopped or diced
4 medium potatoes chopped or diced
3 Stalks of celery chopped or diced w/ leaves
1 med onion diced
4 cans of chicken stalk or broth
Boil with lid on until vegetables are fork tender, add cooked meatball mixture to kettle, lower heat to lowest and stir gently. Simmer for 20 minutes. Remove from heat.
Serve in bowl (optional serve with biscuits)
Optional Biscuits
2 Cups flour
1 Tbsp baking powder
3/4 tsp salt
5 Tbsp butter or margarine
2/3 Cup milk
Preheat oven to 400°F.
In a large mixing bowl, add flour, baking powder and salt. Cut in butter with a pastry cutter. Add milk and stir it in with a fork.
Put dough on a floured cutting board. Knead about 15 turns into a ball. Roll out to about 3/4 inches. Cut with a biscuit cutter. Place biscuits on a ungreased cookie sheet.
Bake 10 to 15 minutes, or until medium brown.
