BIG GAME MEATBALL SOUP

SLOW-COOKER /  STOVE-TOP.......................
I HAVE COOKED BOTH WITH THE SLOW-COOKER AND THE STOVE-TOP AND I PREFER THE SLOW-COOKER METHOD. THE ONLY DIFFERENCE IN THEM IS THE COOKING TIME. SLOW-COOKER GENERALLY TAKES LONGER. 3/5 HOURS ON HIGH. WHEN USING FROZEN MEATBALLS. IF USING FRESH GROUND MEAT; BRAISING IS ADVISED. IF YOU USE THIS METHOD DON'T WASTE ANY OF THE JUICES. SCRAP THE PAN. 


6 CUPS WATER

AS MANY MEATBALLS AS YOU DESIRE. DEPENDING ON SIZE....

3 CUBES BEEF BOUILLON ( DISSOLVED )

4 CLOVES GARLIC (MINCED)


SMALL BAG BABY CARROTS


2 TBSP. BUTTER


1 CUP CHOPPED CELERY


1/2 HEAD CABBAGE


1 TSP. THYME

1 TSP. BASIL LEAVES

1 TSP. TARRAGON

DASH OF CAYENNE PEPPER

COMBINE ALL INGREDIENTS ......

LET MOTHER NATURE DO THE REST!!

SERVE WITH A LOAF OF FRENCH BREAD .