MEATBALL SOUP

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 1/2 cups green beans trimmed and cut in one inch segments
  • 1 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 cups low sodium beef broth
  • 1 can (8 ounce) tomato sauce
  • 1 can (14.5 ounce) fire roasted tomatoes
  • 1 1/4 lbs fresh or frozen meatballs
  • 3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)
  • fresh parsley, chopped
  • salt and pepper to taste

INSTRUCTIONS

  1. In a large heavy stockpot, heat olive oil over medium heat.  Add the chopped onion, carrots, celery, and green beans.  Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder, and onion powder.  Cook for 2 minutes, stirring constantly.
  2. Pour in beef broth, tomato sauce, fire-roasted tomatoes, and meatballs; simmer for 7-10 minutes.  Add the pasta and cook for an additional 10 minutes.  Garnish with chopped fresh parsley, season with salt and pepper to taste, and serve promptly.



NOTES

  • You can use fresh or frozen turkey, beef, pork, or chicken meatballs.  They all taste good in the soup.
  • I prefer fresh vegetables but frozen can be used in a pinch.
  • Substitute chicken broth if you using ground turkey.
  • Canned fire-roasted tomatoes are tomatoes that are charred over an open flame before they are diced and canned.  They can be found at your local grocery store with other canned tomatoes.
  • If you are going to freeze or store any of this soup for later consumption, remove the portion you will save for a later date before adding the pasta.  Hold back a proportionate amount of pasta and add it when you reheat the soup.
  • Any small pasta will work like Mini Farfalle, ditalini, acini de pepe or orzo.
  • For added flavor, add 1-2 tablespoons of freshly grated Parmesan Cheese to each soup bowl.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

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