Meatball Soup

Soup season! Honestly, is there anything better? Soup is one of those meals that's just as good the first time around as it is reheated the next day. And this recipe makes PLENTY of leftovers, especially when you're cooking for one. I've got lunch covered for today and tomorrow, plus a pretty generous portion set aside for the Pantry Goat. Assuming she gets it before I change my mind. This soup is THAT good.

I'll admit, there's a little more prep work involved than your typical soup recipe. You have to make the meatballs first, which is practically a separate recipe all on its own before you even get to the actual soup. The soup itself is pretty straightforward: vegetables, broth, and all the usual suspects.

I did make one adjustment right out of the gate. The recipe called for 1½ pounds of ground beef, but I somehow missed that detail before I started making the meatballs. I used just one pound, and it made a whole lot of meatballs! I'm not convinced you need the extra half pound.

I also decided to leave out the pasta. I had some available, but it just didn't sound like something this soup needed. Between the vegetables and all those delicious meatballs, there was plenty going on without adding pasta to the mix.

This is absolutely going into the repeat rotation. The meatballs were a perfect match for the soup, and the whole thing was hearty, comforting, and exactly what I wanted on a chilly fall evening. Another keeper!

Meatball Soup

Recipe from Small Town Woman

Serves 8

Meatballs

• 1½ lbs ground beef
• ¼ cup finely minced yellow onions
• 2 cloves garlic minced
• ⅓ cup Italian or plain breadcrumbs
• 1 large egg
• 2 teaspoons Worcestershire Sauce
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil

Meatball Soup

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 large carrots peeled and chopped
• 3 stalks celery chopped
• 1 ½ cups green beans trimmed and cut in one inch segments
• 1 ½ teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 6 cups low sodium beef broth
• 1 (8-ounce) can tomato sauce
• 1 (14.5-ounce) can fire-roasted tomatoes
• ¾ cup Mini Farfalle pasta
• chopped fresh parsley
• salt and pepper to taste

Gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper in a large bowl. Using a 1½-tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper.

Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches and do not crowd the pan. Add more oil if needed. Remove the meatballs to a plate and cover to keep warm.

In a large, heavy stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add the parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes, stirring constantly.

Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to medium-high. Bring the mixture to a boil and then reduce it to a simmer. Let everything simmer for about 7-10 minutes. Stir in the pasta and browned meatballs, and simmer for an additional 10 minutes or until the pasta is tender. Serve it promptly, so the pasta does not overcook.