Recipe: Meatball Soup

If you made too many meatballs and need an interesting way to use them up, this soup is a great way to do so.

Meatball Soup
Serves 6
  1. 2 tablespoons olive oil
  2. 1 large onion, roughly chopped
  3. 3 carrots, roughly chopped
  4. 1 celery stalk, roughly chopped
  5. 1 red bell pepper, roughly chopped
  6. 2 tablespoons garlic, minced
  7. 28 ounces canned tomatoes
  8. freshly ground sea salt
  9. freshly ground black pepper
  10. 1 small can tomato paste
  11. 3 tablespoons fresh marjoram, finely chopped
  12. 2 tablespoons fresh oregano, finely chopped
  13. 2 cup fresh basil, finely chopped
  14. 4 cups chicken or vegetable stock
  15. 1½ cups ditalini (or other small shape)
  16. 1 can cannellini beans, drained
  17. 10-12 meatballs, frozen or leftover
  1. Heat the olive oil in a large dutch oven or stock pot over medium to medium-high heat then add the onion, carrots, red bell pepper, garlic, and celery stalk to the heated olive oil and saute for 10-15 minutes, until soft.
  2. Add the tomatoes (with the sauce), salt, pepper, tomato paste, marjoram, oregano, basil and stock, and bring the elements to a boil. Slow the boil, and simmer for 1 hour.
  3. Once the soup has reached your desired consistency, bring the heat back to medium-high and add the ditalini and let cook for 10-15 minutes or until pasta is tender.
  4. Lower the heat back to a medium-low and add the beans and the turkey meatballs. Heat for 5-10 minutes more until warmed throughout then Serve with grated sharp parmesan and parsley.
Adapted from Cooking and Beer
Adapted from Cooking and Beer
Mab Made Food

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