Eggplant and Meatball Soup

Ingredients:

  • 5 tbs butter
  • 1 shallot, minced
  • 2 tbs fresh parsley, chopped
  • 1 shallot, minced
  • 1 cup flour
  • ½ tsp dried basil
  • 1 med eggplant, peeled & diced
  • 1 med onion, chopped
  • 2 garlic cloves, minced
  • 2 lg tomatoes, cubed
  • 2 bay leaves
  • 7 cups beef stock
  • ½ cup rice
  • ½ lb ground beef

Instructions:

  1. Melt butter in large saucepan. Add eggplant, onion and garlic. Cook on med heat until tender.
  2. Add tomatoes, bay leaves and beef stock. Mix and bring to a boil.
  3. Add rice and lower heat, cook on low for 30 mins.
  4. On a large plate, mix meat and parsley. Shape into small balls then roll into flour. Drop balls into soup and cook for another 30 mins., stirring ocasionally.

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