Meatball.Soup.Yum!

I have had meatball soup just a few times in my life and it was always some sort of grocery store deli version...
which I've always liked...
and normally grocery store deli soups aren't the greatest...
So that got me to thinking...
if I like the grocery store deli version then how about I take a stab at making a homemade version...

so I searched for a few recipes online ...there are a ton...

source: For the Love of Cooking

and had one in a cookbook here at home...
so in true-to-me fashion...
I made a combo version using ingredients that I had on hand,
making a recipe for the very first time, and not sticking to the recipe...

Hearty Meatball Soup
Meatball recipe*
1 lb lean ground beef
1/4 cup Parmesan cheese, grated
1/4 cup bread crumbs
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 egg
1 cloves of garlic, grated or chopped
2 tsp Worcestershire sauce
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste

Combine all the ingredients for the meatballs together and form small balls, I made them smaller than I would make meatballs, more bite sized. Chill for 30 minutes.

Soup
1 tbsp oil
2 tbsp butter
1/2 cup sweet yellow onion, diced
3 carrots, diced
2-3 stalks of celery, diced
Sea salt and freshly cracked pepper, to taste
1/2 tsp Dried oregano
1 bay leaf
6 cups of beef broth
1 1/2 tbsp tomato paste
1 can white kidney beans or garbanzo beans, rinsed and drained
1 cup pasta of your choice (my choice, orecchiette, the ones shaped like yamaka)
2 cups spinach rinsed and chopped
2 cups of green cabbage, chopped
Parmesan cheese, garnish


Heat oil in a large pot over medium high heat, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs to a plate. Cover with foil and set aside.

Turn the stove down to medium low and add butter, onions, carrot, & celery. Cook stirring occasionally for 4-5 minutes, scrapping the meatball goodness off the bottom of the pot. Add the bay leaf, beef broth, tomato paste to the pot, season with oregano, sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour. Add the meatballs, pasta, beans, spinach and cabbage to the soup, cook until pasta is done (depends on the pasta you use) taste and re-season, if needed. Serve topped with Parmesan and some good crusty bread for dipping.

the family ate this up...it will for sure be on our menu a few more times this winter...
and bonus, we had enough for a few leftover meals this week!

*in a hurry, use frozen meatballs.

Could it Get Any Easier?

Okay, I've already shared my crazy Wednesday's with you and that I the only way that Wednesday's are manageable are with wonderful throw-down meals....I also love a great crock pot meal and when the two become one and you have an throw-down crock pot meal, well, I just love those days...

here is a recipe that my friend Jennifer Lorenzen shared with me via facebook...

Cheese Tortellini with Meatballs

24 oz frozen meatballs ( I used turkey meatballs)

26 oz tomato basil pasta sauce

1 1/2 cups shredded Italian cheese blend

9 oz refrigerated cheese tortellini

1/4 cup fresh basil leaves chopped

Put meatballs, cheese, pasta sauce in crockpot. Cook on low 8-10 ho urs. Put pasta in 1 hour before done. Top with basil and serve.

This was SO good...and Beau finished up the leftovers today for lunch, not even heating it up..

Serve with Garlic Cheese French Bread (just discovered wheat French bread...just as good and better for us!) and steamed asparagus.

Thanks Jennifer, my family LOVES this recipe!