Black Pepper Meatball Soup
- 8 c. chicken stock
- 1.5 lbs lean ground beef
- 4 stalks celery
- 1 c. shredded carrot
- 2 c. shredded green cabbage
- 1 lb. tiny or fingerling potatos
- 1/4 c. coarse ground black pepper
- 2 tbsp kosher salt
- cracker crumbs
- 1 egg
- 3 tbsp. dry tarragon
- Preheat oven to 400 degrees. Mix ground beef by hand with one egg and all the black pepper. Add cracker crumbs until mixture is firm enough to roll into meatballs. Should form about 20-25 pieces. Sear meatballs in a hot cast iron skillet. Place all meatballs in skillet and bake for 30 minutes.
- Bring the chicken stock to a boil. Add all vegetables, salt, and tarragon. Remove meatballs from oven and add immediately to the stock. Slow boil over med-high heat about 1 hour. Remove celery stalks. The meatballs will be too spicy directly from the oven, but the slow boiling process with soften the peppercorns, diluting the flavor to a pleasant heat.
chicken, lean ground beef, stalks celery, carrot, green cabbage, potatos, coarse ground black pepper, kosher salt, cracker crumbs, egg, tarragon
Taken from www.epicurious.com/recipes/member/views/black-pepper-meatball-soup-50055782 (may not work)