Meat Balls For Soup
Juicy meatballs made from beef and veal offer a savory addition to soups, perfect for comforting dishes and versatile enough for various broth-based recipes.
Ingredients
Instructions
- Let the meat go through a meat chopper 4 to 6 times or more.
- Add flour, salt, and pepper; mix thoroughly.
- Add egg and milk slowly, mixing constantly.
- Form into small balls and drop into boiling water.
- Cook for 5 minutes.
- Rinse the meatballs with cold water in a strainer.
- Do not cook too many meatballs at a time; about 10 to 12, depending on the size of the pot.
- These meatballs can be used as dumplings for soup recipes.
Nutrition & Diet Analysis (per serving)
481
kcal
24% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).