California Farm Wagyu Meatball Soup

Name: California Farm Wagyu Meatball Soup
Total time: 10800 s
Yield: 2 people, 4 cups
Cuisine: American
Ingredients: 1/2 pound ground wagyu beef, rolled in 8 meatballs; 4 cups water; 4 beef bouillion cubes; 4 Tbs green asparagus tips; 1 Tsp Herbes de Provence; 1 Tsp worchester sauce; 1 Tbs lovage; 2 Tbs bread crumbs; 1 fresh farm egg; 1 Sprinkle of pepper; 1 Sprinkle of flaked seasalt; 1 shot glass sherry wine; Optional gherkin pickles; Optional crackers; Optional Dijon mustard

Hobby Horseman @HobbyHorseman

California, United States

Great soup broth dinner from scratch in dutch oven in three hours. Wagyu beef is more tender than grass-fed beef, this rich fragrant soup doesn’t need to simmer overnight, done in 3 hours.

Hobby Horseman @HobbyHorseman

California, United States

Great soup broth dinner from scratch in dutch oven in three hours. Wagyu beef is more tender than grass-fed beef, this rich fragrant soup doesn’t need to simmer overnight, done in 3 hours.

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Ingredients

3 hours

2 people, 4 cups

1/2 poundground wagyu beef, rolled in 8 meatballs
4 cupswater
4beef bouillion cubes
4 Tbsgreen asparagus tips
1 TspHerbes de Provence
1 Tspworchester sauce
1 Tbslovage
2 Tbsbread crumbs
1fresh farm egg
1Sprinkle of pepper
1Sprinkle of flaked seasalt
1 shotglass sherry wine
Optional gherkin pickles
Optional crackers
Optional Dijon mustard
Equipment: cast iron dutch oven with lid
Cost: beef $6, vegetables, other $1, per cup $1.75

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Steps

3 hours

1

Mix half pound ground Wagyu beef with pepper, salt, egg, shallots, worchester sauce, Herbes de Provence and bread crumbs, divide in eight, roll in eight balls.
2

Put meatballs in cold water with asparagus tips, lovage and bouillion cubes, bring to boil, turn down, simmmer 3 hours, lid on.
3

Use sieve to remove foam from top of broth, serve with 1 oz shot of sherry wine for flavor.
4

Eat broth and vegetables first.
5

Serve meatballs as a second course with pickles, crackers and dijon mustard. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 22, 2025 17:58

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.