Meatball Vegetable Soup; quick Oatmeal Biscuits · Thyme for Cooking
I love soup as everyone knows.My husband loves meatballs - like most other countries in the world, including me. He doesn't really like having soup as a main course.Always looking for a compromise, Meatball Soup is a favorite with us. I make several kinds.This one is for the fall, when the Swiss chard gives one […]

I love soup as everyone knows.

My husband loves meatballs - like most other countries in the world, including me. He doesn't really like having soup as a main course.

Always looking for a compromise, Meatball Soup is a favorite with us. I make several kinds.

This one is for the fall, when the Swiss chard gives one last growth spurt before I pull it out and leave gardening for the winter.

Yes I know…. I don't have to stop growing vegetables here. I could grow Brussels sprouts, leeks and broccoli until January. I just don't want to take care of my mud garden with a winter jacket. It is a sunny activity.

An easy trick to making small meatballs about the same size for soup (or whatever): Divide the meat mixture in half, then each half into thirds. Make 4 meatballs on each third for a total of 24 meatballs. For larger meatballs, divide each half in half….

Click here to pin Vegetable soup with meatballs


Vegetable soup with meatballs

Meatball Soup

This is full of healthy veggies and makes a hearty main course. Serve it with fresh baked bread or bake easy cookies (recipe link below).
This serves 6-10 depending on what you have with it and freezes well.

  • Author: Katie
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Total time: 55 minutes
  • Yield: 8 portions 1X
  • Category: Soup


  • 16 ounces ground beef (500gr minced)
  • 1 Egg
  • 1/4 cup breadcrumbs
  • 1 teaspoon Oregano
  • 1 teaspoon basil
  • 1 teaspoon Worcestershire sauce
  • 2 cups (16 ounces / 450 ml) beef broth
  • 1 liter (pint) of tomato juice
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 1 onion, chopped
  • 3 chopped carrots
  • 3 celery, chopped
  • 2 cups shredded cabbage
  • 8 ounces (250gr) chard, chopped
  • 1 1/2 cup (15 ounces, 450gr) white beans, drained, rinsed
  • 2/3 cup quick cooking barley
  • In a large casserole dish (soup kettle), heat the beef broth and tomato juice over medium-high heat.
  • Combine egg, breadcrumbs, oregano, basil and Worcestershire sauce.
  • Add the ground beef and mix well.
  • Form small 1-inch (2.5 cm) diameter meatballs.
  • When the broth / juice boils, slowly add the meatballs, keeping them separate until they begin to cook.
  • When the soup boils again (after adding the meatballs), you can start adding the rest of the ingredients as they are ready.
  • When the raw vegetables are in, add the herbs, chili powder, beans and barley.
  • Reduce heat, cover and simmer until vegetables are tender and barley is cooked.


Prepare and add the vegetables in the following order: carrots, celery, onion, cabbage, chard. Simmer the soup while you work.
Add barley last. By the time the barley is cooked, 15 to 20 minutes, everything else needs to be done.

Keywords: meatball soup, vegetable soup

Vegetable soup with meatballs

One way i get my husband being happy when I make soup for dinner is also making cookies.

Since I like easy, hassle-free recipes, I usually bake cookies. There is no rolling or cutting so there is no risk of overworking the dough. They are simply "dropped" with a spoon.

This recipe for Oatmeal cookies bakes 6 cookies in under 30 minutes.

Oatmeal cookies

Serve hot, out of the oven…. with butter, of course.

They are even good the next day.

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


Leave a Reply

Your email address will not be published. Required fields are marked *