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Meatball Soup

Quick, comforting and delicious! This is mildly spicy, but if you don't like any heat, use mild sausages.

What you need

  1. 2/3 lb. ground chuck
  2. 1/3 lb. or 2 links spicy italian sausages
  3. 2 tbl tomato paste
  4. 1 large onion, finely diced
  5. 3 garlic cloves, minced
  6. 2 stalks celery, finely diced
  7. 2-3 cups fresh chopped chard leaves
  8. 1 cup fresh or frozen peas
  9. 4 cups water or broth
  10. 3-4 stems fresh oregano
  11. 3-4 stems fresh parsley
  12. 1 tsp dried basil
  13. 1 tsp dried oregano
  14. 1 tsp dried parsley
  15. 1/2 tsp garlic powder
  16. 1 tsp onion powder
  17. 1 tsp kosher salt
  18. Fresh ground black pepper
  19. Olive oil or other fat

How to make it

  1. Remove casings from sausages and break them up into a mixing bowl
  2. Combine with ground beef, dried basil, dried oregano, dried parsley, garlic powder, onion powder, 1/2 tsp kosher salt and ground black pepper, mixing well to combine
  3. Break off small pieces and roll into balls not larger than 1/2 - 3/4 inch diameter - they should be bite sized
  4. Heat a soup pot over medium heat and add fat
  5. Sauté onion and celery with 1/2 tsp salt until soft and just beginning to color
  6. Add tomato paste and garlic and stir to blend very well
  7. Add about 1 cup of the liquid and stir to incorporate into tomato/veg mixture
  8. Add remaining broth, oregano and parsley stems and bring to a low boil
  9. Reduce heat, cover and simmer about 15 to 20 minutes until meatballs are cooked through
  10. Reduce heat to medium low - add chard leaves and peas if cooking from raw - cover and let simmer until chard is tender
  11. If using frozen peas add now and turn off heat
  12. Allow to stand 10 minutes before serving

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