Italian Meatball Soup serves 8-10
Meatballs:
1/2 lb Ground Beef 1 tsp. Basil
1/2 lb Italian Sausage 1/2 tsp. Parsley
2 Eggs, beaten 1/4 C. Dehydrated onion
1/4 C. Plain Bread Crumbs 1 clove Garlic, minced
2 TBSP. Parmasean Cheese 1 tsp. Kosher Salt
1/2 tsp. Pepper
Turn on the oven broiler. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside. Gently combine all ingredients in a medium bowl. Shape the meat mixture into same size meatballs. Place meatballs on the prepared baking sheet. Place the baking sheet in the oven and cook for 7-10 minutes or until the meatballs are becoming brown and fragrant. You will finish cooking them in the sauce/soup. You can freeze the meatballs at this point if making extra or not using right away.
**I usually double the recipe and freeze half of them for another time!
Soup:
1 recipe of Italian Meatballs 1 (28oz) can Crushed Tomatoes
1-2 TBSP Olive Oil 1 TBSP. Italian Seasoning
1 Onion, chopped 2 Carrots, peeled and diced
4-5 Cloves Garlic, minced 1 C. small pasta, uncooked
5 (14 oz) cans Chicken Broth 2 C. Spinach, thinly sliced
1 C. Water
Heat 1-2 TBSP olive oil in a large stockpot. Sauté the onions and garlic until translucent. Add broth, water, tomatoes and Italian seasoning. Heat to boiling. Gently add the meatballs, carrots, pasta and spinach. Reduce heat to a simmer and cook for 10 minutes or until the meatballs are cooked through, the carrots are tender and the pasta is al dente.
**I usually halve the recipe for my family of 4.
**I often add more pasta to make it a bit more hearty instead of brothy.
Courtesy of Jolene Monteath via Our Best Bites
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