Meatball Supper Soup Recipes

PORK AND RICOTTA MEATBALLS WITH PARMESAN BROTH

Steps:

• Start water boiling in a large pot for egg noodles.
• In a large bowl, stir together the ricotta and 1/4 cup of grated Parmigiano. Add the egg, breadcrumbs, nutmeg, salt, pepper and water. Add the pork and stir to combine well. Form into 15-18 approx. two-inch diameter meatballs.
• In a large pot (preferably non-stick), heat the olive oil over medium heat. Add the meatballs and cook the bottom until well browned. Using a spoon, gently flip the meatballs over and brown that side well. Again, using a spoon, flip the meatballs on their sides and brown all sides to seal the meatball well. Pour in the broth and add the the piece of cheese. Reduce heat to medium low and simmer the broth very gently, stirring once or twice (so the Parmesan doesn't stick to the bottom of the pan), until the meatballs are cooked through and the broth is slightly reduced, about 15 minutes. Stir in the thawed peas and spinach. Taste, then season with salt and pepper to taste. Simmer until the peas are warmed through.
• Meanwhile, cook egg noodles in boiling water per the package directions. Drain and keep warm.
• Place some warm cooked egg noodles in the bottom of shallow bowls. Spoon the meatballs and broth over the egg noodles. Garnish with additional grated Parmigiano and serve.

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 SOUP

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

MEATBALL SUPPER SOUP

Steps:

• In bowl, combine first 7 ingredients with 3 Tablespoons of water.
• Mix lightly.
• Shape into about 24 meatballs.
• In hot butter in large Dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
• Drain off fat.
• Set meatballs aside.
• In same Dutch oven, combine 2 cups water with remaining ingredients.
• Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
• Add meatballs and simmer 20-30 minutes longer.
• Good served with Parmesan on top.
• If soups seems too thick, thin with water.