Italian Meatball Soup
Soup • Beef, Soup
Source: Crystal Johnson
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Ingredients
- 1 Tbsp. olive oil
- 1 -52 count package Italian meatballs*
- 2 -32 ounce cans vegetable stock
- 1 -32 ounce can beef stock
- 1 small onion diced
- 2-3 stalks celery, diced
- 3 small garlic cloves, minced
- 4 carrots, peeled and sliced
- 2 -16 ounce cans of diced tomato
- 1 1/2 Tbsp. Italian seasoning
- 2 tsp Oregano
- 2 tsp Basil
- 3/4 Tbsps. granulated sugar
- 2 8 ounce cans tomato sauce
- 1 cup dry elbow macaroni
- Salt and pepper to taste
- sour cream garnish and stir-in
Directions
- 1. Preheat meatballs until warm in microwave oven, and set aside.
- 2. Chop all vegetables, mince garlic and set aside.
- 3. Sauté onions with celery until onions are transparent, set aside.
- 4. In a large stock-pot add all stocks, tomato sauce and diced tomato. Add sliced carrot, and cooked onion mixture. Add all seasoning, minced garlic, herbs, spices and sugar.
- 5. *Add in warm meatballs. Cook until boiling.
- 6. Add macaroni to pot and cook until tender.
- 7. Check that macaroni and carrots are tender before serving.
- Garnish with sour cream or stir-in sour cream when serving.
Notes
- * May substitute with mini meatballs, made from scratch. Meatballs should be made of 1 lbs. lean ground beef, 1 egg, and Italian seasoned bread crumbs. Brown in skillet on all sides. drain meatballs and then add to soup on step 5.
- This soup is delicious with sour cream stirred in at serving time.
- Serve with cheesy garlic bread or a warm loaf of Italian bread.
