DOES ANYONE HERE STILL ACTUALLY EAT Meatball Soup ?I



Went out to find my mother to make this delicious light meatball soup recipe. She's been making it for years. Because I love meatballs so much, we put a lot of them in this soup (2lb!!). You can use one pound and adjust the seasoning accordingly, but why? why?!!

My mom and I made this together in her kitchen. I love cooking with my mom. I always learn a lot. Everyone loved this soup and there was less than half of it left after a few hours. I dropped two bowls myself and my son loved them too. It is definitely a winner!

* ingredients :

° 2 tablespoons olive oil
° 1 medium onion chopped
° 2 large carrots, peeled and chopped
° 3 celery stalks, minced
° 1 1/2 cups green beans, trimmed and cut into 1-inch strips
° 1 1/2 teaspoon dried parsley
° 1 teaspoon dried oregano
° 1/2 teaspoon dried basil
° 1/2 teaspoon garlic powder
° 1/2 teaspoon onion powder
° 6 cups low-sodium beef broth
° 1 can (8 ounces) tomato sauce
° 1 can (14.5 oz) roasted tomatoes
° 1 1/4 pounds fresh or frozen meatballs
° 3/4 cup mini farfalle pasta (detalini, asini di pepe or orzo)

* Directions :

In a large, heavy saucepan, heat olive oil over medium heat. Add chopped onions, carrots, celery and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder, and onion powder. Cook for two minutes, stirring constantly.
pour beef broth, tomato sauce, roasted tomatoes and meatballs; Simmer for 7-10 minutes. Add the pasta and cook for an additional 10 minutes; Serve promptly.

Enjoy !