Thyme for Meatball Soup
"Thyme is one of my favorite herbs to grow," reports field editor Jennie Freeman of Long Creek, Oregon. "Thyme adds a fresh spark to this hearty soup."
Ingredients
- 1 egg
- 1/4 cup dry bread crumbs
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
- 1/2 teaspoon salt
- 1-1/2 pounds lean ground beef (90% lean)
- 1 small onion, chopped
- 2 medium carrots, chopped
- 3/4 pound fresh mushrooms, sliced
- 1 tablespoon olive oil
- 1-1/2 pounds red potatoes, cubed
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (14-1/2 ounces) stewed tomatoes
Reviews
Very tasty. I did add some garlic salt and pepper to give it a little more flavor. I used ground turkey instead of ground beef, cleaned out my fridge and added leftover corn and French style green beans, and a quart of beef stock in place of the broth.
I haven't made this soup in several years, but I have fond memories of it. Then, when I wanted to make it today I couldn't find my recipe. Thank goodness I thought to look it up on the computer. It is just as good as I remembered it to be.
I thought this was just OK. Kind of bland but edible.
This soup is really surprisingly good. The broth is very tasty and carries the whole soup well.