Elaine Marriott’s Italian Meatball Soup.
Courtesy
Hi home cooks. I’m back with a soup recipe for you to try, that I think you will enjoy. My family enjoys soup; the cool thing about soup is it is a whole meal. One dish or bowl and that’s it. Leftovers make a great afterschool snack, next day lunch or a re-run for dinner. If I make a large batch I will give it to nearby friends or family or I will freeze it in lunch-size containers which are great to grab in the morning on the way to work.
This soup combines Italian flavors/seasonings with yummy homemade meatballs. I want to say, and I’m dead serious about this: Don’t use frozen meatballs.
These meatballs are homemade, they are simple and the quality cannot be compared to frozen meatballs. Trust me on this one. This a comforting bowl of deliciousness with a hint of pizza flavors. It also is healthy and nutritious. It is made with all whole foods, no sugar, preservatives or anything of unknown origin.
There are a lot of ingredients, mostly spices and such. Once you assemble all the ingredients the construction is pretty simple. Bon Appetit!
Italian Meatball Soup
Ingredients
1 tablespoon extra virgin olive oil
1 cup or so of diced onion
3 cloves minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
28 ounce can fire roasted, diced tomatoes
4 cups chicken broth
1 bunch of Swiss chard, or spinach, or kale (or any leafy greens) clean and sliced.
Remove stems
Assemble in a soup pot or Dutch oven, sauté onion in olive oil 2-3 minutes, add garlic, stir a minute then add spices and tomatoes, broth and greens. Bring to a boil for 2-minutes then lower heat and allow to simmer while meatballs cook. After meatballs are ready, add to soup. You may like parmesan on top and some crusty baguette to make the perfect Italian meal.
The Meatballs
Ingredients
1.5 pounds hamburger
1 cup diced onion, fine
1 large egg
Salt and pepper (1/2 teaspoon each)
1 teaspoon oregano
1 teaspoon minced garlic
1 teaspoon Italian seasoning
Mix all ingredients together, I put on gloves and mix well by hand. Form into small, bite-size meatballs, you will get close to 30.
Put parchment paper on a cookie sheet, bake in oven at 350 degrees until done. About 20-30 minutes, they will be brown and sizzling.
Allow to cool for 1-15 minutes then gently add to soup.