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Meatball Soup

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  • Meatball Soup

    I made this tonight and it was excellent, no changes needed.

    Meatball Soup

    Author: Beth Pierce

    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)


    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; serve promptly.

    For added flavor add 1-2 tablespoons of freshly grated Parmesan Cheese. Keep pasta separate from the leftovers and add it when reheating.

    Charlene’s notes 8-31-2021: Absolutely excellent, no changes needed at all. Remember to use the 7 quart Dutch oven next time.
    Last edited by CharleneG; 08-31-2021, 09:08 PM.