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Italian Meatball Soup

Sun, 2006-09-03 11:05 by Tammy   Tags:
Recipe Name: 
Italian Meatball Soup
Picture: 
italianmeatballsoupban2.jpg
Description: 

A smooth Italian vegetable and meatball soup with pasta

Yield: 

4-6 servings

Ingredients: 

3 large tomatoes, washed and diced
1 1/4 cups beef broth
2 garlic cloves, minced
1/2 onion, diced
1/2 cup sliced or diced carrots
1/4 cup diced celery
1/2 cup cut green beans
1/4 cup diced green bell pepper
1/8 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
water
10 large fully-cooked meatballs
1 1/4 cup pasta (egg noodles, macaroni, rotini, medium shells, etc.)*
salt, to taste

Instructions: 

1. In large stock pot, combine tomatoes, broth, garlic, onion, carrots, celery, green beans, green pepper, sugar, pepper, and Italian seasoning. Add enough water to cover, cover pan with lid, and bring to a boil. Reduce heat and simmer for 40+ minutes. (At least until vegetables are soft.)**

2. Add meatballs and salt (to taste). Add an additional quart (approximately) of water, to prepare/compensate for the addition of pasta. Bring back to boiling and them simmer for at least another 15-20 minutes.

3. Add pasta.* Boil as long as pasta package directions indicate. Serve with homemade bread. Delicious!

 

Italian meatball soup

 

Additional Notes: 

*We like to use a couple kinds of pasta, but be sure to ckeck on cooking times. For the easiest preparation, choose pastas that have the same cooking time and add to soup at the end (allowing enough time for pasta to cook, and then serve). For variety pastas, either cook in a separate pan or add individually, allowing appropriate time until the end of the soup's cook time.

**This soup can be simmered for a couple hours if desired.

Preparation Time: 

15-20 minutes

Cooking Time: 

about 2 hours

Tammy's Review: 

This soup is SO GOOD!! Joshua created this recipe. It has a soft smooth vegetable soup flavor, and the pasta and meatballs combine with the other flavors to make this such a delicious soup that I want to get a second bowl. :) My rating: 10/10

Average vote based on 3 reviews.
9.7
out of 10
User Reviews
9
out of 10
Great on a cool evening

This soup is just as Tammy describes. I did change the meatball size for our soup. I did about 30 bite size meatballs. It was lots of rolling, but worth the effort. As Kristy suggested, I browned the meatballs first in the stockpot. This left all the bits of beef in the bottom of the pan. Then followed the rest of the recipe as written. Thank you Tammy!


by Big Mama on Sun, 2008-01-06 08:26
10
out of 10
We love this one!

I have made this soup a couple times now, and we LOVE it!

I do make a couple substitutions. I make ground turkey meatballs for it (1 1/3 lb pkg ground turkey, 1 egg, 1 envelope onion soup mix, 1/2 to 1 cup bread crumbs) so I also use chicken stock to match flavors. But I brown the meatballs in the soup pot, and make them a little smaller, and then DO NOT wash the pot. I just throw everything in so I get that great flavor.

As tomatoes have been hard to get here this winter (unless you by the ones that taste like Styrofoam) I have been used canned tomatoes. I have also been bulking up on the veggies.

By making these changes I end up with a heartier soup so it feeds the three of us for three meals. And we love it!

This soup freezes great, but with all soups with pasta you have to add a bit of extra water.

You will definitely not go wrong making this soup!


by Kristy on Fri, 2007-03-16 14:59
10
out of 10
Really, really good!!

Please see the recipe above for my complete review! Thanks! ~Tammy


by Tammy on Sun, 2006-09-03 11:12

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