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Friday, August 14 2015

A dash of chili powder gives this tomato soup, meatball and pasta soup just a hint of spiciness.

1    pound   ground beef
1/4   cup   water
1    teaspoon   salt
2    tablespoons   all-purpose flour
1    cup   chopped onion
1    cup   chopped celery
1    teaspoon   chili powder
1/3   cup   broken spaghetti
4    cups   canned tomato juice
Combine beef, water, salt, and pepper; mix thoroughly and form into small balls. Dip in flour. Brown in small amount of fat.* Add remaining ingredients. Simmer 30 to 35 minutes. Season to taste.**
After testing, we suggest using a 4- to 6-quart Dutch oven and browning the meatballs in 1 1/2 teaspoons olive oil. Before you add the remaining ingredients, remove the meatballs and drain off fat, reserving 1 tablespoon drippings in the dutch oven. Cook the onion and celery in the reserved drippings until tender, then return meatballs to the Dutch oven.

If desired, serve with grated Parmesan cheese.

Winner Info:
Leona Laabs Plymouth, WI March 1945 Soup


Per Serving: cal. (kcal) 261, Fat, total (g) 15, chol. (mg) 54, sat. fat (g) 6, carb. (g) 16, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 16, vit. A (IU) 934.08, vit. C (mg) 32.14, Thiamin (mg) 0.19, Riboflavin (mg) 0.22, Niacin (mg) 4.92, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 64.92, Cobalamin (Vit. B12) (µg) 1.62, sodium (mg) 896, Potassium (mg) 681, calcium (mg) 46, iron (mg) 2.62, Percent Da

Posted by: AT 02:50 am   |  Permalink   |  0 Comments  |  Email

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