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Original Message
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"It worked!"
Posted by weltek on 02-18-10 at 03:23 PM
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The wine and holding helped.  Will post a pic later, but: -The regular ground beef worked out fine. It didn't taste greasy.
-The balls stayed nicely shapped, as according to recipe. No explosions. I did not refrigerate, just went straight from mixing, into a small cookie scooper (could've even been a hair smaller), into the broth.
-I added cumin, seasoned salt, pepper, and a little oregano to the meatballs. Made a yummy taste difference, I think, so thanks for the cumin suggestion, OT!
-Added mushrooms and spinach. Both were not necessary, but very good.
-Added lots and lots of garlic to the broth and a little seasoned salt. Fresh ground pepper to finish.
-Added about 5 and 1/2 cans broth total (made from a jar of BIL's homemade beef stock and then powdered granules/water).
-Tried half a bowl with a little balsamic drizzled in and it was yummy. We gave this two thumbs up for a good "depths-of-winter" soup. Thanks, Buggy!
-A Tribetastic Creation
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