Beazell's Cook Book

Hearty Cajun Meatball Soup

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Hearty Cajun Meatball Soup  




Soup broth:

1 tablespoon olive oil or butter

1 onion, diced

1 bell pepper , diced

2 ribs celery, diced

1 large carrot, diced

4 garlic cloves, minced

1 bay leaf

1 cup dry white wine (optional)

1 tablespoon Worcestershire sauce

2 cans low-sodium chicken broth

2 cans low-sodium beef broth

2 cups water



1 pound ground pork, turkey, beef or venison, or any combination of meats

1 cup sandwich bread crusts removed and torn into small pieces

4 tablespoons heavy cream

1/4 cup parmesan cheese

4 teaspoons minced onions

1 teaspoon garlic powder

1 tablespoon Beazell's Cajun Seasoning

1 teaspoon baking powder

1 teaspoon ground file’

1 1/2 cups penne, shell, elbow, pasta, or other pasta of your choosing

5 cups mustard greens, collard greens or kale – stems removed and chopped coarse

Optional – hot sauce



In a Dutch oven - sauté the onions, bell peppers, celery and carrots in olive oil. Once the onions are translucent, add the garlic and bay leaf. Cook over medium high heat stirring frequently for 5 minutes. Add the white wine, Worcestershire, chicken and beef broths and water and bring to a simmer. Reduce heat to low and simmer for at least 30 minutes covered.

In a large bowl - combine bread, cream, Parmesan, onion, garlic powder, and Beazell's. Knead with your hands (or in a stand up mixer) until thoroughly combined and almost a paste. Add to this mixture the ground meat of your choosing, baking powder and file’. Continue to knead or beat with a stand up mixer until the mixture is very smooth.

With moistened hands, measure heaping teaspoons of the meatball mixture into small, round meatballs. Place meatballs in the freezer for at least 30 minutes.

After the meatballs have been chilled, remove the bay leaf from the broth mixture and add the pasta and fresh chopped greens or kale and cook, stirring occasionally, for 5 minutes. Add meatballs; return to simmer and cook, stirring occasionally, until meatballs are cooked through and pasta is tender. Add additional Beazell's and hot sauce to taste and serve. Excellent with warm French bread!


Only registered unsers may submit comments, please log in if you want o comment