Archive for the ‘MEATBALLS’ Category
White Bean Soup with Meatballs
January 29, 2020 Lee
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White Bean Soup with Meatballs

Sounds like an excellent soup, on my to make and taste list.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 teaspoons extra light olive oil
  • 1 medium oinion, diced
  • 2 cloves garlic, smashed and minced
  • 1/8 teaspoon black pepper
  • 340 grams frozen Italian meatballs, thawed, (12 oz)
  • 1 cup carrot, julienned
  • 4 cups chicken broth, fresh or from powder, (1 quart)
  • 1 can cannellini beans, rinsed, drained, (15 oz / 425 g can)
  • 8 cups fresh spinach, coarsely chopped

Instructions
 

  • In a large pot, heat the oil on medium heat, when hot, add the onion and cook until translucent and soft, then add the garlic and black pepper, stir and cook until fragrant, about 30 seconds.
  • Add the meatballs, carrot, and chicken broth and give a stir. Heat to a boil, then reduce the heat and simmer for 5 minutes.
  • Add the beans and spinach, give everything a stir and heat to a boil again. Reduce heat and simmer until the spinach is wilted.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Use beef broth in place of chicken broth.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MEATBALLS,SOUPS, STEWS, CHILI
Easy Stuffed Shells
January 24, 2020 Lee
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Easy Stuffed Shells

This sounds good, and easy, and only 5 ingredients. This comes together quickly and is a delicious meal. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 box jumbo pasta shells, about 35 shells, (12 oz / 340 g box)
  • 1 jar spaghetti sauce, (24 oz / 1 lb 8 oz / 680 g), Shortcut
  • frozen meatballs, fully cooked, about 35, Shortcut
  • 2 cups Mozzarella Cheese, shredded, (8 oz / 250 g)
  • Italian seasoning, as desired, Shortcut

Instructions
 

  • Heat a pot of salted water to boiling then add the pasta shells. Cook until just tender, then drain and run under cold water to stop the cooking process.
  • While the shells are cooking, heat the meatballs. I place them on a plate, single layer and microwave on high for 2 minutes, roll them around then microwave again for 1 minute.
  • Preheat your oven to 180 C (350 F). Grease a 9x13 pan with butter. Spread 1/2 cup pasta sauce on the bottom of the pan. Place a meatball in a shell and place in the pan.
  • Repeat until all the shells are stuffed and placed in the pan.
  • Pour the pasta sauce over the shells.
  • Top with the shredded cheese and sprinkle with Italian seasoning as desired.
  • Cover with foil, place in the oven and bake for 35 minutes. Remove the foil and bake for 5 more minutes or until bubbly.
  • Remove from the oven, serve, and enjoy.

Notes

I have never seen pasta shells in Thailand but I would assume this could be made easily with any pasta, Low cost per serving when making the meatballs yourself.
Shortcut: Italian Seasoning, Frozen Meatballs, Pasta Sauce.
Adapted from an internet recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,MEATBALLS
Meatballs & Gravy IV
January 23, 2020 Lee
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Meatballs & Gravy IV

Adapted from an internet recipe.
This is an excellent recipe that utilizes cooked frozen meatballs, store bought or homemade. I made this on 22 Mar 2020 exactly as written, the gravy is delicious. I used Kroger brand Home-style Meatballs, absolutely delicious. This is an easy gravy to make and when combined with the meatballs and egg noodles, this is a filling meal. Highly recommended. This recipe doubles well as I did this for a family get together.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Microwave

Ingredients
  

  • 1 package frozen meatballs, (22-26 oz / 625-737 g)
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup beef broth
  • 1/2 cup whipping cream
  • 1/4 teaspoon dried dill
  • 1/4 cup fresh parsley, chopped, optional
  • cooked egg noodles, or mashed potatoes, for serving

Instructions
 

  • Heat a large pot of salted water to a boil then add the egg noodles and cook until they are just tender. If you are using mashed potatoes, prepare those your favorite way.
  • Prepare the meatballs according to the package instructions, basically, you need to heat them up, I used a microwave.
  • In a large saucepan, melt the butter then whisk in the flour until smooth, whisk in the broth and whipping cream. Bring to a boil and whisk until thickened, about 1-2 minutes. Reduce to low heat and stir in the dill.
  • Add the meatballs and stir into the gravy. Simmer until the meatballs are heated through.
  • Serve over hot cooked egg noodles or mashed potatoes, garnish with chopped parsley, enjoy.

Notes

Low cost per serving.
 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,MEATBALLS
Meatballs & Gravy III
January 23, 2020 Lee
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Meatballs & Gravy III

This can be made two ways, one with the meatballs made as listed here, and two is to use cooked frozen meatballs. I made this on 26 Jan 2020 using store bought, cooked and frozen meatballs, and I must say, this is delicious, the gravy is very simple yet flavorful. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

To Make the Meatballs

  • 500 grams ground beef, (1 lb)
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1 small onion, finely diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • cooking oil, as needed

To Use Frozen Meatballs

  • 500 grams frozen meatballs, (1 lb)

For the Gravy

  • 3/4 cup beef broth
  • 1 can condensed cream of mushroom soup, Shortcut
  • 2 tablespoons sour cream, Shortcut
  • 250 grams dry egg noodles, (8 oz)
  • black pepper, to taste, as desired
  • fresh parsley, chopped, for garnish, as desired

Instructions
 

To Make the Meatballs

  • Mix together the ground beef, egg, panko, salt, and nutmeg in a mixing bowl until well combined but not over mixed, an over mixed meatball is normally a dry meatball.
  • Shape into meatballs, goal is about 20 meatballs.
  • In a large non stick pan, heat 2 tablespoons cooking oil on medium heat. When the pan and oil are hot, add the meatballs, and cook until well browned on all sides (they will get cooked for a few more minutes later on). Remove from the pan and drain the fat from the pan, proceed with the gravy.

To Use Frozen Meatballs

  • From frozen, measure out the meatballs, heat the meatballs in a microwave 30 at a time in a single layer for 2 minutes. Or heat in a 180 C (350 F) oven in a single layer for 25 minutes. Proceed with the gravy.

For the Gravy

  • Heat a pot of salted water to a boil then add the egg noodles and cook until just tender. Drain.
  • While the egg noodles are cooking, heat a large non stick pan or saucepan (same one used for the meatballs if you cooked those) and add the broth and bring to a boil, stir in the condensed soup and sour cream.
  • Reduce heat to a simmer, taste and season with pepper to taste, then add the meatballs to the pan. Simmer for 5-10 minutes or until the fresh cooked meatballs are cooked through, or heated through if using heated from frozen meatballs.
  • Serve over egg noodles, sprinkle with fresh chopped parsley if desired, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
Adapted from the Campbell's recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,MEATBALLS
Giant Meatball II
May 17, 2019 Lee
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Giant Meatball II

This is a takeoff from the Giant Meatball I recipe which uses beef and beef gravy. Think of this as a 'Spaghetti and Meatball Dinner.' Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

For the Meatballs

  • 500 grams ground pork, (1 lb)
  • 1/4 cup bread crumbs, (Shortcut)
  • 1 egg
  • handful fresh parsley, chopped
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons tomato sauce, (Shortcut)
  • 2 teaspoons Italian seasoning, (Shortcut)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

To Serve

  • hot cooked spaghetti, or pasta of your choice
  • pasta sauce, of your choice, (Shortcut)
  • fresh salad, of your choice

Instructions
 

  • Preheat your oven to 180 C (350 F). Line a baking sheet with foil then place a rack on the sheet and cover that with foil, this is so the fat will drain.
  • In a large mixing bowl, mix all Meatball ingredients together by hand but don't over work it.
  • Divide the mixture into 2 or 3 equal portions, shape each portion into a ball and place on the foil covered rack.
  • Bake for 30-45 minutes. The meatballs should be nicely browned and internal temp should be 70 C (160 F).
  • About 20 minutes before the meatballs are done, go ahead and prepare your pasta sauce, cook the spaghetti, and prepare a salad of your choice.
  • When the meatballs are done, add a generous helping of spaghetti to a plate, place a meatball on top of the pasta, ladle some pasta sauce over the meatball, place some salad to another smaller dish as the side, repeat for the remaining meatball(s), serve and enjoy.

Notes

Figure about 70 Baht for 500 grams of minced pork. For 2 servings, this is about $1.13 per serving.
Shortcuts: Bread Crumbs, Tomato Sauce, Italian Seasoning.
Variant: 1. Use a 4 cheese pizza blend instead of the Parmesan.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,MEATBALLS
Giant Meatball I
May 17, 2019 Lee
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Giant Meatball I

Lee
I was in another province in 2017 and there was a German restaurant right around the corner from where I was staying. I decided to order a meal there and looked through the menu, one item stuck out, "Meatball, served on mashed potatoes with gravy and a vegetable." I called the waitress over and asked "is this one meatball or many meatballs?" She said "just one, but it is big." I ordered this, and oh my, I was surprised, about a ½ to ¾ pound meatball! And it was very good! So here is my rendition of this delicious meal. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American, German
Servings 2 servings

Equipment

  • Oven
  • Baking Sheet with Rack
  • Foil

Ingredients
  

For the Meatballs

  • 500 grams ground beef, (1 lb)
  • ¼ cup breadcrumbs, Shortcut
  • 1 egg
  • ¼ cup beef broth, fresh or from powder
  • 1 tablespoon garlic, smashed and minced
  • 1 tablespoon onion, finely minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Gravy

  • 1 packet beef gravy mix, Shortcut

For Serving

  • hot mashed potatoes, Shortcut
  • steamed vegetable, of your choice

Instructions
 

  • Preheat your oven to 180° C (350° F). Line a baking sheet with foil then place a rack on the sheet and cover that with foil, this is so the fat will drain.
  • Add all the meatball ingredients to a mixing bowl, use your hands to fully mix everything but without overworking the mixture.
  • Divide the mixture into 2 or 3 equal portions, shape each portion into a ball and place on the foil covered rack.
  • Bake for 30-45 minutes. The meatballs should be nicely browned and internal temp should be 70° C (160° F).
  • About 20 minutes before the meatballs are done, go ahead and prepare your gravy, make the mashed potatoes (I will use my pressure cooker method), and steam a vegetable of your choice.
  • When the meatballs are done, add a generous helping of mashed potatoes to a plate, place a meatball on top of the potatoes, ladle some gravy over the meatball, add the veggy of your choice to the side of the plate, repeat for the remaining meatball(s), serve and enjoy.

Notes

This will a High cost per serving for 2 or 3 servings. I'll get a specific cost when I order beef again.
Shortcuts: Breadcrumbs, Gravy Mix, Mashed Potatoes (Pressure Cooker).
Variant: 1. Use hot cooked egg noodles in place of mashed potatoes.
Just winged this, basically just beef meatballs on a larger scale. Lee Thayer, Thailand.
* High Cost $1.51+ per Serving,: GERMAN,MEATBALLS
Creamy Lemon Chicken Piccata Meatballs
May 5, 2019 Lee
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Creamy Lemon Chicken Piccata Meatballs

This recipe comes from a friend, and it is delicious. If making the sauce only to use with another meatball recipe, start at Step 4. I made the sauce for chicken meatballs that were baked but I still browned them up a bit before making the sauce. Links to the Shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Meatballs

  • 500 grams ground chicken, (1 lb)
  • 1 egg
  • 3/4 cup bread crumbs, (Shortcut)
  • 2 cloves garlic, smashed and minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper, as desired

For the Sauce

  • 1 tablespoon olive oil, (to brown the meatballs only)
  • 3 tablespoons butter
  • 1 tablespoon all purpose flour
  • 1 cup chicken broth, (Shortcut)
  • 1 cup whipping cream
  • 1/4-1/3 cup lemon or lime juice, adjust to taste
  • 1/4 cup capers, drained
  • salt and pepper, as desired, to taste

For Serving

  • cooked pasta, of your choice
  • Parmesan cheese, as desired

Instructions
 

  • Place all the Meatball ingredients in a mixing bowl and get int there with your hands and mix everything together. If the mixture is too wet to form into a meatball, add some bread crumbs a little at a time.
  • With wet hands, roll a heaping tablespoon of meat mixture into a meatball, place on a plate or sheet of foil, continue until all the meatballs are rolled.
  • Now let's get the pasta going, I used spaghetti for this dish. Heat a pot of salted water to a boil, when boiling, add the spaghetti and cook until tender. Drain. While the water is heating you can proceed on with the rest of the steps.
  • Heat the 1 tablespoon of oil in a large non stick pan on medium high heat, when hot, add some meatballs but don't overcrowd the pan, you will need to work in batches, brown on all sides, intention is to brown, not cooked through, we'll take care of that later. As the meatballs are browned, remove them to a plate.
  • Reduce the heat to medium and wipe out the pan, add the butter. If just making the sauce for your own meatball recipe, add the butter to a non stick pan and place on medium heat.
  • When the butter is melted, add the flour and mix into the butter, whisk constantly and cook for about 1 minute, now add the broth, lemon or lime juice, and the whipping cream, and whisk together.
  • When the sauce is at a simmer, add the meatballs. Simmer for 5-8 minutes or until the sauce is starting to thicken, and check a meatball and make sure it is cooked through. Taste the sauce and season with salt and pepper as desired.
  • When the sauce is thickened as desired, stir in the drained capers, let cook 1 more minute, remove from heat.
  • Serve over cooked pasta of your choice and garnish with Parmesan cheese. Enjoy.
  • I used a different meatball recipe and the meatballs were baked but I did brown them before making the sauce.

Notes

The cheese used and capers are the costly items for this, when I work out the cheese and capers, I will state a price per serving, for now I will say Fair cost per serving.
Shortcuts: Bread Crumbs, Chicken Broth (Pressure Cooker).
Variants: 1. To use milk in place of whipping cream, add an extra tablespoon of flour into the butter, and add 2 tablespoons of Parmesan, grated, into the sauce and it will thicken and taste very good as well, and it is healthier. 2. Add fresh mushrooms to the sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,MEATBALLS
Bean Sprouts with Meatballs
November 21, 2018 Lee
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Bean Sprouts with Meatballs

This recipe for Bean Sprouts with Meatballs is from China Sichuan Food.
This recipe comes from a good friend in China, this is an easy home-style tomato meatball and bean sprout soup. Popular in the Szechuan region. This soup sounds delicious and is on my cook and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

For the Meatballs

  • 250 grams ground pork, (1/2 lb)
  • 2 spring onions, sliced, white and green parts
  • 1 inch fresh ginger, sliced
  • 1/2 cup hot water
  • 1 pinch salt
  • 1 egg, chicken or duck
  • 1/4 teaspoon black pepper
  • 1 tablespoon light soy sauce
  • 2 tablespoons corn starch

For the Soup Base

  • 2 tablespoons cooking oil
  • 1 large tomato
  • 150 grams bean sprouts, (5 oz)
  • 1 inch fresh ginger, finely minced, or smashed in a mortar
  • 1 teaspoon salt
  • 2 1/2 quarts water

Instructions
 

For the Meatballs

  • Add the hot water to a small bowl, and place the ginger and spring onion in the water and let that steep. Wait for about 20 minutes or until the water has cooled. You will be using the water only, not the ginger or spring onion. When the water has cooled, drain and retain the water from the ginger and spring onion. Discard the spring onion and ginger.
  • In a mixing bowl, add the ground pork, salt, pepper, soy sauce, and egg. Add about 1/3 of the ginger water (just eyeball it, no need to measure this). Mix by hand until the well combined and the water fully incorporated into the mixture. Add another 1/3 cup of the ginger water and mix again.
  • Sprinkle in the corn starch and the remaining ginger water, mix until fully incorporated.

For the Soup Base

  • Prep the tomato but coring then cutting half from top to bottom. Dice half of the tomato, and cut the other half into wedges. Set the wedges aside.
  • Heat the oil in a large pot, when hot, add the diced tomato until soft, then add the ginger and cook for 30 seconds, then add the water and 1/3 of the bean sprouts. Bring the pot to a boil, then reduce to a simmer and let this cook for 25-30 minutes.
  • While the soup is simmering, using a small ice cream scoop, scoop out the meat mixture and form into meatballs. Set on a plate and set aside.
  • After the soup has simmered, add the remaining bean sprouts, drop in the meatballs. When the meatballs float, add the tomato wedges, taste and season with salt to taste. Simmer the soup for another 2-3 minutes.
  • Serve.

Notes

Low cost per serving.
Variant: 1. Use Enoki mushroom in place of or with the bean sprouts.
* Best Value $1 or Less per Serving,: CHINESE,MEATBALLS,SOUPS, STEWS, CHILI
Meatball & Egg Tofu Soup
August 17, 2018 Lee
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Meatball & Egg Tofu Soup

This is a basic, non spicy Thai soup, made more for children than anything, but when I made this on 11 Aug 2018, the entire Thai family loved it. Not only did they enjoy it for dinner, they enjoyed it again (as did I) for breakfast the next morning. The ingredients are simple, flavorful, and nutritious. For readers in the US and Canada, you can find the various meatballs and egg tofu in most Asian markets. Read the Variants in the Recipe Notes section as there is many ways you can prepare this.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 8 servings

Ingredients
  

  • 800 grams fish balls, (28 oz)
  • 2 cubes mushroom stock
  • 2 bunches spring onions, chopped, white and green parts
  • 1-2 bunches cilantro, chopped
  • 1-2 handfuls fresh oyster mushrooms, torn into bite size pieces
  • 420 gram egg tofu, (15 oz)
  • oyster sauce, to taste
  • soy sauce, to taste

Instructions
 

  • Fill a large pot about 1/3 full of water, add the stock cubes and bring to boil. The pot I am using here is my pressure cooker pot, this is NOT a pressure cooker recipe, I use the pot because it is a heavy thick walled pot.
  • The brand of fish balls I used, each bag, vacuum sealed, is 400 grams (14 oz) and I used bags. These are the large fish ball. For readers in the US and Canada, these will be in the frozen or fridge section of an Asian market.
  • Empty the fish balls onto a cutting board, use a knife and cut an X on opposite sides of each ball.
  • Add the fish balls to the pot, and reduce heat to a simmer and let the fish balls cook through. They will swell as they cook.
  • Chop the spring onion and cilantro and add to the pot and stir in. Here you can see the X's on the fish balls, the reason for doing this is more surface area to absorb the stock flavor.
  • After about 15 more minutes of simmering, add the mushrooms and stir in.
  • Continue to simmer for 10-15 minutes to cook the mushrooms and get them nice and tender.
  • This is the egg tofu I used, it comes in a tube. Cut the end of each tube off and the tofu will slide right out. Slice into 1/4 inch thick slices.
  • Add the egg tofu to the pot and stir in, simmer for about 15 minutes to heat the tofu through. Season to taste with soy sauce and oyster sauce, a splash or two of each works well.
  • Ladle into bowls and enjoy.

Notes

This makes a large amount of soup. The fish balls were 104 Baht for both packages, egg tofu was 40 Baht, and the oyster mushrooms were free (I use a really good vendor). For 8 servings, this is about 55 cents per serving.
Variants: 1. Use any meatballs you like, such as fish, pork, chicken & pork, seafood, and shrimp. 2. Use any stock you like, such as chicken, pork, shrimp, vegetable, and mushroom. 3. Use any mushrooms such as Straw, Shiitake, Shimeji, Oyster, or button. 4. Add any any of the following, glass noodles, egg noodles, carrot, daikon, or even hard boiled quail or chicken eggs. 5. Serve with rice if desired.
Common Thai soup.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,MEATBALLS,SOUPS, STEWS, CHILI
Porcupine Meatballs (Slow Cooker)
May 14, 2018 Lee
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Porcupine Meatballs (Slow Cooker)

Feel free to make this with a range of ground meats, such as pork, beef, chicken, or turkey. This sounds really good, and I made this on 17 May 2018, delicious! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 500 grams ground meat, pork, beef, chicken, or turkey, (1 lb)
  • 1 small brown onion, finely diced, divided
  • 1 can condensed tomato soup, OR make from a shortcut
  • 1 can water, if using the soup shortcut, 1 1/4 cups
  • 1 small carrot, grated
  • 2 cloves garlic, smashed and minced
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup cooked rice, brown or white
  • 2 teaspoons dried oregano, divided

Instructions
 

  • In a large mixing bowl, add the ground meat, 1/2 the onion, 1/2 the oregano, egg, garlic, carrot, and rice. Then get in there with your clean hands and mix this together. (I used 750 grams of pork (1 1/2 lbs) so I used 2 eggs.)
  • Shape the mixture into 10 balls and place each in your slow cooker. (I used 750 grams of pork (1 1/2 lbs) so I made 12 good sized meatballs.)
  • Wipe out the mixing bowl, then add the soup, Worcestershire sauce, remaining oregano, remaining onion, and the can of water or 1 1/4 cups of water if you made the shortcut. Mix well. (Big change here I used 3 cups of condensed soup.)
  • Pour the sauce over the meatballs. Set the slow cooker to High setting and cook for 4 hours then switch to Low setting for 1 more hour.
  • When ready, use a large spoon to scoop out the meatballs, this photo is with 3 meatballs and 2 scoops of gravy removed already.
  • Serve with mashed potatoes, pasta, or rice. Enjoy.

Notes

Thinking just ground pork or chicken, this is low cost per serving.
Shortcut: Condensed Tomato Soup.
Variant: 1. If you go heavy on the meat, say, 750 grams (1 1/2 lbs) like I did, add another egg, touch more seasoning, and 3 cups of soup.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,MEATBALLS