Meatball Soup with a Kick!!!
By: Lady Catherine ...
Published: Wednesday, October 5, 2011 - 9:41pm

Ingredients




1 ½ lbs. chop meat
¼ cup Romano cheese
1 quart button mushrooms - sliced
3 stalks celery – chopped
1 Jalapeño – sliced – with seeds
4 cloves garlic – chopped
Handful of basil – chopped
3 egg yolks – beaten
1 teaspoon corn starch
Juice of ½ lemon
2 tomatoes – chopped
2 bunches scallions – chopped
1 onion – chopped
5 cups chicken broth
Olive oil

Preparation

1 Heat a soup pot with a drizzle of olive oil and add the veggies, except the basil. Allow the veggies to sauté until the onion is clear. Add the broth a simmer on low. 2 Combine the chop meat with the basil and grated cheese. Form into small meat balls and gently drop into the soup. 3 Combine the egg yolks with the corn starch and lemon juice and beat. Get the soup real hot and stir gently while drizzling the egg into the soup. 4 Serve with grated cheese.

About

This soup is hearty and delish for a nice fall night.
With Love,
Catherine
xo