Monday, March 1, 2010

Hearty Meatball Soup good!

I love soup.

I love making soup.

I also love the cold weather and we have been enjoying a long and lovely winter in Florida. I realize that I am in the minority proclaiming my adoration - but just the same I am happiest when I am not boiling! Since we have been experiencing more blustery and chilly days - I have been simmering soups for my family. This is a delicious soup for any time of the year.

Hearty Meatball Soup

Mix together gently and then for form into 1" round balls:
1 lb. chopped meat
1 egg, beaten
2 garlic cloves, minced
1/2 c fresh Parmesan cheese
1/4 c fresh Italian parsley
1/2 c Italian bread crumbs
1/4 c hot water
kosher salt & fresh cracked pepper (to taste)

1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced

Saute in 3 T olive oil and 2 T butter until golden brown and soft.

6 potatoes, peeled and diced (saute with vegetables)
2 qt. chicken stock
2 chicken bouillon cubes
1 t onion powder
1 t garlic powder
1 t basil
1 t oregano
1/2 t celery seed

Bring to a boil and then drop meatballs into broth.
Simmer for 30 minutes.
Add 1 c frozen spinach (or several cups fresh)
Simmer for an additional 15-20 minutes.

Serve with fresh Parmesan and crusty bread for a lip-smacking meal!


Come join Soup-a-Palooza
TidyMom and Dine and Dish
sponsored by
Bush’s Beans, Hip Hostess,
Pillsbury and Westminster Crackers.

Tidy Mom

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