Meatball Soup

Today I want to share a great winter recipe with you that is very easy to make and delicious! I love this recipe too because I made it with a ton of homemade ingredients!

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Meatball Soup
Serves 6-8
1 Tbsp. Olive Oil
1/2 medium Sweet Onion, diced, see note below
2-3 ribs of Celery, depending on the size
2-3 cloves of Garlic, minced
7-8 cups of Homemade Chicken Stock, or a brand you trust
1/2 jar home-canned Stewed Tomatoes, or 1 can of brand you trust
15 Homemade Meatballs, or a brand you trust
Salt TT
Pepper TT
1 Tbsp. Italian Seasonings
1/3 – 1/2 cup Pasta, or I just did about a quarter of a box of linguine broken into fourths (little man loves to slurp the noodles) but any pasta will work.

1. Heat the Olive Oil on the stove in the pot your soup will be in. (I am all about having to do as little dishes as possible.) While the oil is heating dice your onion, slice the celery, and dice the garlic. Cook the onions and celery until they are soft and the onions are translucent. Then add the garlic in just before you add the broth.

2. Once the broth is added in, then place the stewed tomatoes, meatballs, and seasonings into the pot. Bring it to a boil over medium to medium-high heat.

3. Once it is boiling add in the noodles and cook according to the manufacturers directions, usually anywhere from 7-12 minutes.

4. Once the noodles are cooked through your soup is done! It is delicious served with yummy toasted sourdough bread with garlic butter. The leftovers, if you are lucky enough to have any, are even better. The trick I have found with leftovers though is to re-season them liberally.

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Note: I used to use only yellow onions all the time, now I prefer sweet onions for their flavor, and red onions when necessary.

Thanks for stopping by today. What is your favorite quick winter-time soup? Share in the comments below!

From my Family, to Yours..