Meatball Soup
This is a little different twist on your traditional vegetable soup. This is a super easy, delicious recipe that’s easy to tweak to accommodate your tastes and preferences.
Meatballs:
- One pound of hamburger (lean)
- quarter cup of plain bread crumbs
- two large eggs
- half a cup of parmesan cheese
- salt, black pepper, red pepper to taste
Gradually add about one half to three fourths of a 15 ounce can of tomato sauce as you mix the meat mixture. You want it wet enough to allow you to form the meat into balls, but not so wet that it falls apart. Work the tomato sauce in gradually so you don’t get too much.
Pinch off small amounts of the meat mixture — about enough to form a one inch meatball. Work each meatball in your hands before forming into a ball and setting aside. Kneading the meat will help the meatballs stay together in the soup.
Soup:
Add the following vegetables to your soup pot, with a little margarine or olive oil.
- One large carrot, diced
- Two celery stalks, diced
- One large onion, diced
- One half of a green or red bell pepper, diced
- One potato, peeled and diced
- One quarter of a cabbage, cut into chunks
Stir fry the vegetables just until they begin to get translucent. If you’re using a crock pot or in a hurry, you can skip the stir frying step, but it does add a lot of flavor.
Add
- four cups of water
- one can of diced tomatoes, with juice
- one can of whole kernel corn, drained
- salt, black pepper and red pepper to taste
- dried basil, to taste
Bring the soup to a rapid boil and drop the meatballs in one at a time. When all the meatballs have been added, reduce heat to a simmer and cover. Don’t stir the soup for at least thirty minutes to avoid breaking up the meatballs.
Simmer for about 45 minutes or until vegetables and meatballs are cooked through. This is a great hearty soup that does well on its own or with rolls or sandwiches.
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