Soup Meatballs
Regular soup can be pretty bland, but meatballs add a little
excitement to traditional soup. The tender meatballs make any soup
a unique dish to bring to pot lucks or just enjoy at home. This would
be a great item to add to split pea soup!
Ingredients
- ¾ cup of finely chopped celery
- 1 medium-sized onion chopped fine
- 4 tablespoons canola oil
- 1 ½ cups of soft bread crumbs
- 2 tablespoons of water
- 1 teaspoon of salt
- ½ teaspoon of crushed dried sage
- 1 medium egg
- 1 pound of ground pork
Instructions
- Sauté celery, onion, and 2 tablespoons of oil in a large skillet until tender.
- Then, transfer the mixture to a large bowl.
- Do not drain the oil.
- Add in bread crumbs, salt, sage, and egg.
- Crumble the ground pork over the mixture.
- Mix well.
- Form the mixture into ¾-inch balls.
- Using the same skillet, brown the meatballs in the remaining oil until a meat thermometer reads 160° F.
- Add the browned meatballs to soup.
- Cover and let simmer for an additional 15 minutes.