Meatball Soup

Anytime I make meatballs, I make an abundance so I can store some in the freezer for this soup.  It’s great for a crowd, and only needs to be served with a crusty bread.  For the pasta, I like to use orzo, but alphabet pasta makes it even more interesting!

Meatball Soup.jpg

Main ingredients:
2 tablespoons olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
6 cups chicken stock
2 cups water

1 pound ground beef or pork
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Romano cheese
1/2 cup bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper

Extra ingredients:
1 1/2 cups dried pasta (small pieces)
1 pound fresh spinach, chopped

In a deep pot over medium heat the oil, and add the carrots, celery and onions.  When soft, add the garlic, salt and pepper.  Add the chicken stock and water and cover to simmer.

Make the meatballs by combining the ground meat, egg, garlic, cheese, bread crumbs, parsley, salt and pepper.  Form into small meatballs and place on a plate until ready to add to soup. 

Remove lid from broth and increase heat to a simmer.  Add meatballs into the broth and then add pasta.  Stir, cover, and let simmer for 10 minutes.  When pasta is tender, stir in spinach.  Taste soup to determine if more salt and pepper is needed.  Serve.

SoupsIzza Wei-Haas