thegingerchef

Recipes from My Kitchen

Meatball Soup

on October 23, 2013

I loooove new recipe night!  Since it’s getting colder out, it was only fitting to have a hot soup.  The recipe calls for frozen meatballs – saves a lot of time in cooking – but I prefer the homemade kind.  I took a photo…sorry it’s of my leftovers, but it was so good I ate two bowls before I could get the camera out.  It was even *better* when I added a sprinkle of blue cheese over the top.  This is so easy to make.

 

Italian Meatball Soup

2 Medium carrots (I used the already shredded in a bag, cause it’s what I had on hand)
2 stalks celery (sliced and diced pretty fine)
1 small onion
2 Tbsp tomato paste
4 garlic cloves, pressed
1 Tbsp Italian seasoning mix
1 can (28 oz) crushed tomatoes
2 cups beef broth
1.5 cups water
Meatballs (I used a one pound pack)
Salt and pepper to taste

Slice and dice the celery pretty thinly – I usually cut my stalks into three long strips before slicing, makes more bite-sized pieces that are easier to eat.  Put the diced onion, carrots, and celery in a stock pot with a little oil, and turn up the heat, stirring occasionally.

When the veggies are translucent, push them over to the side and add the tomato paste, cook for a couple minutes.  Add in the pressed garlic and seasoning mix (I don’t have an Italian mix, but I had poultry seasoning…close enough 🙂 ).  Stir in the tomatoes.  I only had one can of crushed, so I added a can of whole tomatoes.  Seemed to taste just fine to me!!  Add in the broth, a little water, and simmer.

For the meatballs – you can either used frozen ones (thawed and sliced in half), or you can make some – super easy.  Mix 1# of ground beef with some breadcrumbs (panko) and an egg.  Roll into small walnut-sized balls and place into a mini muffin tin (I’ve always wanted to try baking them like this!).  I baked at 350 for 10 minutes.  If they’re not quite cooked all the way through, don’t worry – they will finish cooking in the simmering soup.

Add meatballs to the soup when it’s simmering, cook about 10 more minutes.  Add salt and pepper to taste (I only added a pinch of each).  I sprinkled some blue cheese over the top of the soup – and it was so hot I couldn’t stop eating it.  But the blue cheese definitely added some great flavor!!  You can also use some bread to dip into the soup, or bake the bread into croutons to place in the bowl.  So many options – good thing it made a lot!!

 

20131023_204026Do not be dissuaded by my tupperware – the soup was delicious!!

 

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