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Meatball Soup

Contributed by: Melinda

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

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