Here’s a more detailed version of your Meatball Soup recipe:
Ingredients:
For the Soup:
- 3 large potatoes, peeled and diced
- 3 celery stalks, chopped
- 3-4 carrots, sliced
- 1 cup mushrooms, sliced (optional, but adds a nice earthy flavor)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups macaroni noodles (or any pasta shape you prefer)
- 4 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 1 can (10.5 oz) tomato soup
- Water (enough to cover the vegetables while cooking)
- Salt and pepper, to taste
- Other spices: Italian seasoning, paprika, bay leaf, or red pepper flakes (optional for extra flavor)
For the Meatballs:
- 1 lb ground beef
- 1 egg
- 1/4 cup breadcrumbs (optional, helps with binding)
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Instructions:
Step 1: Prepare the Meatballs
- Mix the Meatball Ingredients:
- In a large bowl, combine ground beef, egg, breadcrumbs (if using), Parmesan cheese (optional), garlic powder, onion powder, salt, and pepper.
- Mix the ingredients until well combined. Don’t overmix, as this can make the meatballs tough.
- Form the Meatballs:
- Roll the meat mixture into small, bite-sized balls (about 1 inch in diameter). You can make them smaller or larger depending on your preference. Set them aside on a plate.
Tip: If you’re short on time, you can use store-bought frozen meatballs instead of making your own.
Step 2: Cook the Vegetables
- Prep the Vegetables:
- In a large soup pot, add the diced potatoes, chopped celery, sliced carrots, mushrooms, onion, and minced garlic.
- Cook the Vegetables:
- Add enough water to the pot to fully cover the vegetables. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and cook the vegetables for about 10-15 minutes until they are fork-tender but not mushy.
Step 3: Add Broth and Tomatoes
- Add the Broth:
- Pour in the beef broth, crushed tomatoes, and tomato soup into the pot with the vegetables. Stir well to combine all the flavors.
- Season the Soup:
- Add salt, pepper, and any other spices you like, such as Italian seasoning, bay leaves, or a pinch of paprika or red pepper flakes for a little heat.
Tip: Let the soup simmer for a few minutes to allow the flavors to meld together before adding the meatballs.
Step 4: Cook the Meatballs
- Add Meatballs to the Soup:
- Gently place the raw or store-bought meatballs into the simmering soup. Stir lightly to ensure the meatballs are evenly distributed but avoid breaking them.
- Simmer the Soup:
- Cover the pot and let the soup simmer on low heat for about 20-25 minutes, allowing the meatballs to cook through and absorb the rich flavors of the broth.
Step 5: Add the Pasta
- Add the Macaroni Noodles:
- Once the meatballs are almost done, add the macaroni noodles to the soup. Let the noodles cook for about 7-9 minutes or until they are tender.
Tip: You can cook the pasta separately if you prefer and add it to individual bowls to avoid it becoming too soft in leftovers.
Step 6: Finish and Serve
- Taste and Adjust:
- Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or spices.
- Serve:
- Ladle the meatball soup into bowls and garnish with fresh parsley or grated Parmesan if you like. Serve hot with a side of crusty bread for dipping.
Tips & Variations:
- Vegetables: You can add other vegetables like zucchini, peas, or spinach for added nutrition.
- Cheese: Grated Parmesan or cheddar sprinkled on top before serving adds a nice extra layer of flavor.
- Make-Ahead: You can make the meatballs ahead of time and freeze them for quicker prep later.
Enjoy this comforting and hearty meatball soup! It’s perfect for cold days and super customizable.