Sausage Meatball and Green Bean Chowder

We had a package of homemade pork sausage from Don’s homestead hog; we wanted to try out Myrna’s recipe for homemade Cream of Mushroom Soup mix; we had everything for this recipe.
It was delicious!!  If you use regular canned soup, Myrna likes the chicken mushroom condensed soup for better flavor.
Serve with hot rolls or biscuits and a side salad.             

                 Sausage Meatball and Green Bean Chowder
     1/2      pound  Pork Sausage -- 16 small meatballs
  2             medium  Onions -- chopped
  2             medium  Carrots -- sliced
  1             can  Condensed Cream of Mushroom Soup -- 10 3/4 ounce or Freezer MushroomSoup  
  1             Pint  Chicken Broth (I used home-canned)
     1/2      Cup  Water
  3             medium  Potatoes -- 3/4" dice
  1             cup  Cut Green Beans -- frozen or fresh
Shape sausage into 1" meat balls (16 per 1/2 pound).  (I used a size 100 scoop.)  In saucepan, brown meatballs on all sides; remove, leaving drippings in pan.
Brown onions and carrots 3 minutes in hot drippings.  Drain.
Stir in soup, broth, water, potatoes, green beans and cooked meatballs.  Heat to boiling; reduce heat to low.
Cover and cook 10-15 minutes until potatoes and beans are tender.  (If soup is too thick, thin with milk or water.)
4 Servings

Per Serving: 443 Calories; 30g Fat (59.8% calories from fat); 13g Protein; 32g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 1398mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat.

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