Want something different? Then try this Meatballs and Macaroni Soup. Enjoy this healthy option and feel no guilt afterwards.

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Ingredients

1/4 kg MONTEREY GROUND BEEF
1/4 kg MONTEREY GROUND PORK
2 pc MAGNOLIA BROWN EGGS
1 tsp iodized fine salt
1/4 cup breadcrumbs
1/8 tsp thyme
pinch oregano
1/4 tsp basil
1/2 cup diced MAGNOLIA CREAM CHEESE
SOUP:
2 tbsp MAGNOLIA NUTRI-OIL
1 tbsp minced garlic
1/2 tsp ground caraway seeds
3/4 cup diced red bell peppers
1 cup diced potatoes
1-1/2 cups ripe tomatoes, blanched, peeled, seeded and chopped
2 tbsp tomato paste
1 pc lemon, juice squeezed, reserve peel
2 tsp sweet paprika
1 tbsp MAGNOLIA ALL PURPOSE FLOUR
8 cups beef stock*
2 cups cooked macaroni
iodized fine salt and pepper to taste
*Beef stock: Make by dissolving beef cubes or by boiling beef bones

Procedure

  1. Combine ingredients for meatballs except cream cheese. Form into 1 inch balls and stuff each meatball with cream cheese. Chill and set aside.
  2. In a stock pan, heat oil and sauté garlic, caraway seeds and bell peppers. Add potatoes and tomatoes and cook until potatoes are half cooked.
  3. Add tomato paste, lemon peel, paprika and flour. Stir very well.
  4. Add stock and bring to a boil. Add meatballs and let it simmer for 10 minutes.
  5. Add macaroni and season with salt and pepper. Turn off heat and add lemon juice.
Makes 6 to 8 servings.

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