Meatball And Vegetable Soup Recipes

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

DUTCH VEGETABLE SOUP WITH MEATBALLS

Steps:

• In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
• In a medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
• Remove from heat and top with parsley and chives. Taste for salt and pepper. Serve immediately.

HEARTY ITALIAN MEATBALL SOUP

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
• Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

VEGETABLE MEATBALL SOUP

Steps:

• In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.
• Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.