Thursday, November 7, 2013

Italian Meatball Soup

1 recipe Italian Meatballs (see below)
1-2 Tbsp olive oil
1 onion, chopped
4-5 cloves garlic, minced
5 (14-ounce) container chicken broth
1 cup water
1 (28-ounce) can crushed tomatoes
1 Tbsp Italian seasoning
2 carrots, peeled and diced
1 cup small pasta noodles, uncooked
2 cups spinach, thinly sliced

Italian Meatballs
½ pound ground beef
½ pound sweet Italian sausage
2 eggs, beaten
¼ cup plain bread crumbs
2 Tbsp freshly grated Parmesan cheese
1 tsp basil
1/2 tsp parsley
¼ dehydrated onion
1 clove garlic, minced
1 tsp kosher salt
1 tsp kosher salt
½ tsp pepper

1. Turn on the oven broiler. Line a baking sheet with aluminum foil and spray with a nonstick cooking spray. Set aside.
2. Gently combine all meatball ingredients in a medium bowl. Shape the meat mixture into small and bite-size meatballs (use a cookie scoop for less messy results). Place the meatballs on the prepared baking sheet.
3. Place the baking sheet in the oven and cook for 7 to 10 minutes, or until the meatballs are just starting to brown and can maintain their shape.
4. Heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent. Add broth, water, tomatoes and seasoning, and heat until boiling. Gently add the meatballs, carrots, pasta, and spinach. Reduce heat to a simmer and cook approximately 10 minutes, or until the meatballs are cooked through and the vegetables tender, and the pasta is al dente.

Notes: Another recipe that we had over a year ago and I don't remember very well. We'll have to try it again.

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