Savory Soup Meatballs: Perfect for Elevating Any Soup
Add excitement to any soup with these tender and flavorful meatballs. Perfect for enhancing split pea soup or any of your favorite soups, these meatballs will turn a simple dish into something special.
Equipment
- Measuring cups
- spatula
- Mixing spoon
- Meat thermometer
Ingredients
- ¾ cup of finely chopped celery
- 1 medium-sized onion finely chopped
- 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
- In a large skillet, sauté the finely chopped celery and onion in 2 tablespoons of canola oil until tender.
- Transfer the sautéed mixture to a large mixing bowl, including the remaining oil from the skillet.
- Add the soft bread crumbs, salt, crushed dried sage, and egg to the bowl.
- Mix well.
- Crumble the ground pork over the mixture and combine thoroughly.
- Shape the mixture into ¾-inch meatballs.
- In the same skillet, heat the remaining 2 tablespoons of canola oil over medium heat.
- Brown the meatballs in the skillet, turning occasionally, until a meat thermometer reads 160°F.
- Add the browned meatballs to your prepared soup.
- Cover the soup and let it simmer with the meatballs for an additional 15 minutes to allow the flavors to meld.
Notes / Tips / Wine Advice:
Pair with a light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc to complement the flavors in the soup.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 10 g | Protein: 15 g | Fat: 14 g | Fiber: 1 g | Sugar: 2 g | Salt: 600 mg
