Topic: Lipton® Recipe Secrets® and Soup Secrets® Recipe of the Day: MEATBALL SOUP
Anonymous A started this discussion 8 years ago #69,744
MEATBALL SOUP
Recipe serves: 4 | Prep Time 5 min | Cook Time 30 min
Ingredients
1/2 lb. ground beef
1/4 cup rice
1 egg, beaten
1/8 tsp. ground black pepper
3 1/2 cups water
1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
1/8 tsp. dried thyme leaves
Directions
Combine ground beef, uncooked rice, egg and pepper in medium bowl; shape into 1-inch meatballs. Combine water, Lipton® Recipe Secrets® Beefy Onion Soup Mix and thyme in 2-quart saucepan; bring to a boil. Carefully drop meatballs into boiling soup; simmer covered 25 minutes. Garnish, if desired, with parsley.
Also terrific with Lipton ®Recipe Secrets® Onion Recipe Soup Mix.
Anonymous B joined in and replied with this 8 years ago, 8 minutes later[^] [v] #843,409
Warning: Not for human consumption!
Lipton® Product Safety (OP) replied with this 8 years ago, 10 minutes later, 19 minutes after the original post[^] [v] #843,411
Anonymous C joined in and replied with this 8 years ago, 3 minutes later, 22 minutes after the original post[^] [v] #843,412
> Garnish, if desired, with parsley.
I think I will.
I think I will.
Anonymous D joined in and replied with this 8 years ago, 8 hours later, 9 hours after the original post[^] [v] #843,466
Can I substitute Chinese-brand™ plastic rice?
Anonymous A (OP) replied with this 8 years ago, 3 minutes later, 9 hours after the original post[^] [v] #843,468
Syntax joined in and replied with this 8 years ago, 21 minutes later, 9 hours after the original post[^] [v] #843,472
@previous (A)
The concept of no pan frying required to end up with meat balls for soup sounded intriguing. For sure the outside texture when just boiled is not going to be the same as the normal way so I looked this up with Google
Of course the leaching of flavor in2 this soup might be a good tradeoff
The concept of no pan frying required to end up with meat balls for soup sounded intriguing. For sure the outside texture when just boiled is not going to be the same as the normal way so I looked this up with Google
"Can you boil meatballs?
The only benefit I can think of is that it would be faster than pan-frying, because surrounding them with boiling water will get more heat into them more quickly. But from a flavor standpoint, they will not turn out as well, because some of the flavor of the meatballs will leach into the water you're cooking them in"
The only benefit I can think of is that it would be faster than pan-frying, because surrounding them with boiling water will get more heat into them more quickly. But from a flavor standpoint, they will not turn out as well, because some of the flavor of the meatballs will leach into the water you're cooking them in"
Of course the leaching of flavor in2 this soup might be a good tradeoff
Anonymous F joined in and replied with this 8 years ago, 9 minutes later, 9 hours after the original post[^] [v] #843,474
> no cheese
> no fake butter spread
This is not a true Recipe Secret.
> no fake butter spread
This is not a true Recipe Secret.
Anonymous F double-posted this 8 years ago, 57 seconds later, 9 hours after the original post[^] [v] #843,475
Also 1/8 tsp of black pepper is far too spicy this recipe needs a warning it is unsafe for human consumption.