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Baked Potato Soup with Mini Meatballs Recipe

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This recipe for Baked Potato Soup with Mini Meatballs, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Lee
Added: Thursday, June 25, 2009


4 medium baking potatoes, unpeeled
1/4 cup butter
1 large onion chopped fine
1/4 cup chopped green pepper
5 tbsp all purpose flour
2-14 1/2 oz cans seasoned chicken broth
2 cups half-and-half or evaporated skimmed milk
1 can cream of mushroom soup-optional
1 tsp dried parsley flakes
1 tsp dried chives
1/2 tsp salt
1/4 tsp ground black pepper
For garnish:
chopped onion
fresh parsley
shredded cheddar cheese
crumbled bacon

Bake Potatoes in microwave oven until cooked but still firm.
Cook mini meatballs and set aside. (See recipe below)
Make sauce:
In heavy saucepan over low heat, melt butter. Add chopped onion and pepper and sauté. Stir in flour. Increase heat to medium and add broth. Continue stirring and heat until thickened. Stir in cream and cook until thickened. Simmer sauce a few minutes.

While mixture simmers. Peel the baked potatoes and dice on a cutting board.

To Sauce Mixture: Add potatoes, parsley, chives, salt and pepper. Reduce heat and simmer mixture, stirring occasionally until mixture reaches desired consistency. Add pre-cooked mini meatballs.

Ladle into individual serving bowls. Garnish with onion, cheese and bacon.
Serve with crackers or cornbread sticks, and your favorite fruit salad

Mini Meatballs
In small mixing bowl beat 1 egg.
Add ½ pound ground beef, ¼ cup seasoned breadcrumbs, ¼ tsp. Salt, ¼ tsp. Pepper, 1 T. Worcestershire sauce.
Mix ingredients by hand until blended.
Form into mini meatballs.
Heat 1 T. canola oil in heavy skillet; Add meatballs. Cook over medium heat until done.
/or cook meatballs in microwave




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