Dump It All In Meatball Soup Food

MEATBALL SOUP

Meatball Soup image

A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.

Provided by Lmdalby

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 7

Number Of Ingredients 13

Ingredients

2 quarts water
20 small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni

Steps:

Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g

EASY MEATBALL SOUP

Easy Meatball Soup image

This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!

Provided by Suzy Karadsheh

Categories Soup

Time 55m

Number Of Ingredients 23

Ingredients

1 ½ lb lean ground beef (or ground chicken or ground turkey)
2 to 3 garlic cloves, minced
1 raw egg, whisked
½ cup freshly grated Parmesan cheese
1/3 cup plain bread crumbs
2 tsp dry oregano
½ tsp sweet paprika
Kosher salt and black pepper to taste
½ to 1 cup fresh chopped parsley
Extra virgin olive oil (I used Private Reserve EVOO)
Extra virgin olive oil (Private Reserve EVOO)
1 small onion, chopped (about ½ cup)
2 carrots, chopped
1 small green bell pepper, cored and chopped
2 celery stalks, peeled and chopped
1 to 2 garlic cloves, minced
5 to 6 cups broth (vegetable or beef broth)
1 28-oz can peeled tomatoes with juices
1 tsp dry oregano
½ tsp paprika
Salt and pepper
¾ cup dry small pasta like ditalini or small shells
½ cup chopped fresh parsley

Steps:

Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

Nutrition Facts : Calories 297 calories, Sugar 5 g, Sodium 1448.1 mg, Fat 8.7 g, SaturatedFat 3 g, TransFat 0.1 g, Carbohydrate 22.4 g, Fiber 3.9 g, Protein 32 g, Cholesterol 101.2 mg