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Italian Style Meatball Soup a la Sherry


  • Yield: 12 cups 1x

Description

This can be a quick and easy soup if you use prepackaged precooked meatballs.

It can be made in the slow cooker or on the stove

Nutrition information includes meatball recipe below


Ingredients

Scale

Meatballs

  • 1 lb ground beef
  • 4 cloves garlic (minced)
  • 1 cup seasoned bread crumbs
  • 1 medium egg

Soup

  • 10-12 cups veggie/chicken broth
  • 1 can diced tomatoes
  • 3-4 cloves garlic (chopped)
  • 1 medium onion (coarsely chopped)
  • to taste salt & pepper
  • 2 cups fresh geen beans (cut into 2 inch pieces)
  • 3 medium carrots (cut into 1 inch pieces)
  • 1 medium turnip (cut into small pieces)
  • 3 stalks celery (cut into small pieces)
  • 2 medium zucchni (cut into 1 inch pieces)
  • 1 cup small pasta shells (uncooked)
  • 2 cups fresh spinach
  • 2 tsp oregano (dried)
  • 2 tsp basil (dried)
  • 2 stems oregano (fresh)
  • 2-3 ea bay leaves
  • 8 leaves basil (fresh)
  • 2/3 can white beans (rinsed & drained OPTIONAL)

Instructions

Meatballs

  1. Mix meatball ingredients together and roll into 1 inch balls.
    Set aside

Soup

  1. Bring broth to a light boil.
  2. Drop in meatballs.
  3. Add tomatoes, garlic, onion, green beans, carrots, turnips and celery.
  4. Cook at a slow simmer until veggies are almost done.
  5. Season with salt & pepper, dried oregano, bay, and dried basil.
  6. Cook until vegetables are tender.
  7. Add the zucchini and pasta and beans (if using), and cook until pasta is al dente.
  8. Add the spinach, fresh basil and fresh oregano and cook until spinach is wilted.
  9. Top with grated Parmesan cheese when serving

Notes

Source: Sherry Scott

  • Category: Main Dish

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 238
  • Fat: 7.48 g
  • Carbohydrates: 22.97 g
  • Protein: 20.55 g
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