Moms Tomatoveggie Meatballs Soup Food

MOM'S MEATBALL SOUP RECIPE

Steps:

• Add 15 cups water to a large soup pot over high heat. Add 1 Tbsp salt and all of your chopped potatoes to the soup pot. Bring to a boil and cook 10 minutes.
• In the mean time, slice your carrots and toss them into the soup pot.
• Add 1/2 cup of 1/2" pieces of thin spaghetti to the soup pot or whatever pasta you wish.
• Place ground pork into a large bowl. Add 1/2 chopped onion, 1 tsp Mrs. Dash, 1/2 tsp ground black pepper, 2 tsp salt, and 1 egg. Mix well.
• Make meatballs by rolling them in your hands. Toss them in your pot as you make them. Cook for at least 10 minutes or until meatballs are cooked through and floating at the top.
• Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 Tbsp canola oil, finely diced celery and 1/2 onion. Saute until soft and golden. Add it to the pot.
• Add 1 beaten egg to the soup pot while stirring constantly so you don't get clumps of egg. (Optional).
• Add 2 Tbsp dill. Then add more Mrs. Dash and Pepper to taste. We added about 1/2 tsp dash and 1/4 tsp pepper at the end).

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

VEGGIE SOUP WITH MEATBALLS

Steps:

• In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

MOM'S TOMATO/VEGGIE MEATBALLS SOUP

Steps:

• Put dry soup and stock in big pot.
• Add celery, potato and onion.
• Fill the water to 3/4 level in pot.
• Bring to boil, turn to low, very gentle simmer one hour and half, stirring every other 15 mins or so until veggie is tender.
• Prepare Meatballs:.
• Mix hamburger, salt and pepper and rolls into 3/4" place on plate, set aside in fridge.
• Add meatballs, tomato pastes and broken noodles to pot and continue cooking 1/2 hour more or until meatballs and noodles are done
• *NOTE: If the soup is a little too thick, add more water if necessary.

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

VEGGIE MEATBALLS WITH TOMATO COURGETTI

Steps:

• Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
• Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.

HEARTY ITALIAN MEATBALL SOUP

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

MEATBALL & TOMATO SOUP

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

TOMATO SOUP MEATBALLS

Steps:

• Place all ingredients in a crockpot over low heat for 4-6 hours.

MOM'S MEATBALL SOUP WITH PINTO BEANS

Steps:

• Soak 1 cup pinto beans overnight in 8 cups room-temperature water before starting soup.
• Add salt, bouillon, chili powder, parsley, garlic and half the chopped onion to beans in water. Cover and simmer for 1-1/2 hours or until beans are tender.
• Meanwhile, combine meatball ingredients, shape into 1" balls. Saute until brown on all sides. Set aside until beans have finished simmering that first 1-1/2 hours, then add meatballs to soup.
• If too much of the soup broth has evaporated away, add water at this point, to desired consistency. Then add celery, carrots, tomatoes and remaining chopped onion to soup. Bring to a boil, then turn down, cover and simmer 25 minutes.
• Add cabbage and simmer 15 minutes.