Hot-and-Sour Meatball Soup
This version of hot-and-sour soup from Food & Wine’s Laura Rege is light and brothy, with juicy little shrimp-and-pork meatballs throughout.
Escarole Soup with Turkey Meatballs
Turkey is deceptively strong in flavor and can stand up to even the most powerful red wines. Here, try a raw-boned, rich Petite Sirah from California for a rollicking duet.
Tangy Lemon-Egg Soup with Tiny Meatballs
With its blend of chicken stock and vitamin-C-rich lemon, this restorative soup (inspired by the classic Greek lemon-egg soup avgolemono) is a good way to fight colds or the flu.
Mushroom Barley Soup with Mini Meatballs
Grace Parisi has always been a fan of mushroom barley soup with beef that has been simmered until succulent. For a clever shortcut that still delivers deep flavor, she replaces the beef with meatballs made from a quick mix of sirloin, egg, bread crumbs and cheese.
Chicken Meatball and Orzo Soup
Melissa Rubel cleverly uses chicken sausage here: removing the casings, shaping the meat into balls, browning them and simmering them in chicken broth. If you have leftover cooked rice on hand, feel free to substitute it for the orzo.
Swamp Chili (Poblano-and-Spinach Posole)
Spinach and pureed poblano chiles (sautéed with garlic and cumin) give this chili a swamp-like look that’s fun on Halloween. Before serving, Grace Parisi stirs in hominy and little chicken-and-pork meatballs.
Sicilian Meatball Soup
Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock.
Mexican Meatball Soup
Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.
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