Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
23 Unforgettable Halloween Party Recipes eCookbook

Make your Halloween party a hit with these awesome Halloween party recipes.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Swamp Soup with Mud Balls



Swamp Soup with Mud Balls

Kids are sure to gobble up the Swamp Soup with Mud Balls thanks to it's fun name and yummy flavor! As for gross recipes for Halloween, the name might sound gross but the taste will have them coming back for more. It's healthy too!

Serves: 6

  • For the Mud Balls:
  • 3 pieces Italian or sour dough bread
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/4 cup yellow onion, minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 large freshly cracked black pepper
  • 1/2 pound lean ground beef
  • 1 egg, lightly beaten
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon fresh minced parsley
  • Oil for searing the mud balls
  • For the Swamp:
  • 4 slices thick-cut bacon, finely chopped (1/4-inch pieces)
  • 1 medium yellow onion, finely chopped (1/4-inch pieces)
  • 2 carrots, finely chopped (1/4-inch pieces)
  • 1 head escarole, sliced into thin ribbons
  • 3 garlic cloves, crushed
  • Pinch red pepper flakes
  • 4 cups (32-ounce) chicken stock
  • 1 hard-cooked egg, chopped
  • Kosher salt and freshly cracked black pepper to taste

Make the breadcrumbs:

  1. In the bowl of a food processor, pulse bread slices until a fine crumb is produced.
  2. In a medium skillet, heat oil over medium, add oregano, onion, salt and pepper; sauté until onions soften, about 1 minute.
  3. Add breadcrumbs and garlic; cook until bread begins to toast in the pan, about 5 minutes, stirring occasionally.
  4. Remove from heat and allow to cool for 10 minutes.

Make the mud balls:

  1. Season ground beef with salt and pepper.
  2. In a large bowl, add seasoned ground beef, egg, parsley, cream and breadcrumbs.
  3. Mix with hands until well combined. Form into 1/2-inch meatballs (mud balls) and place on a tray or plate.
  4. Chill in refrigerator for 10 minutes to firm up.
  5. In the pot being used to make the soup, heat enough oil to just cover the bottom of the pan over medium-high heat.
  6. Remove meat balls from the fridge and place a single layer in the hot oil.
  7. Swirl the pan to prevent the meatballs from sticking.
  8. Brown the meatballs on all sides, remove from pan and set aside.
  9. Repeat until all meatballs have been browned.

Make the swamp:

  1. Drain meatball oil from pan, keeping any brown bits.
  2. Add bacon and render fat. Remove bacon when crisp and set aside.
  3. Add onions and carrots; sauté for 2 minutes.
  4. Add escarole; sauté until wilted. Add garlic and red pepper flakes; stir to incorporate and add chicken stock.
  5. Add meatballs to the pot, cover and bring to a boil. Immediately reduce to a simmer and cook for 20 minutes.
  6. Season with additional salt and pepper to taste.
  7. Serve in clear cups or bowls with chopped hard-cooked egg and crumbled bacon.


For more Halloween recipes see our latest free to download eCookbook collection, 23 Spooky Halloween Recipe Ideas.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Reviews More Reviews

Oct 13, 2011

Would you mind re-doing the list of ingredients? Something looks a bit wrong.


1 Ratings

All fields required.

Rate & Comment

Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo