Monday, February 21, 2011

Meatball Soup

This recipe comes from a small booklet I hadn't looked at in years. The recipe gives instructions for making the meatballs, but I usually have a bag of frozen meatballs on hand from Market Day (a public school fund-raising program with high-quality frozen foods), so I use those. Even though I rarely use "convenience" food in recipes, I have to say that this soup is delicious, even though I used frozen green beans as well as the prepared meatballs.  It is easy to make and is great comfort food.  Makes a full meal with some good bread and a salad.

adapted from Cooking Classics, 1, 14 (1994)
serves 8
4 cups beef broth
8 oz cut-up tomatoes (fresh, canned, or stewed)
1 8-oz can pizza sauce
3/4 to 1 lb. prepared meatballs (look in the grocery's freezer case)
1 medium onion, diced
1 15-1/2 oz can kidney beans, drained
2 cups sliced cabbage
2 medium carrots, sliced thinly
10-oz package frozen Italian green beans (French-style also fine)

Heat broth, tomatoes, and pizza sauce in a 5-quart Dutch oven over high heat until boiling. Add meatballs, onion, beans, cabbage, and carrots. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 20 minutes. Add green beans; simmer, uncovered, 10 minutes more.

(The original recipe called for 2 cups of water in the first step. I left it out by mistake. The soup turned out delicious, so I'm not sure I'd add it in, but if it seems too strong to you, this is why!)

1 comment:

  1. Sounds like a chili variant...I'll keep it in mind!