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Tuesday, February 02, 2021

Meatball Soup - Recipe updated

I first made this soup 10 years ago when I had a 2 year old and baby!  A few things have changed, okay many things have changed, like twice as many kids and we now live in Maryland for starters!  We've been gardening since we moved here and some of my ingredients are now based on what we grow and how we freeze/can it.  

The original recipe is HERE.

Updated recipe:

  • 3-4 gloves finely sliced
  • 1 cup of celery (can be frozen or fresh)
  • 1 carrot finely chopped
  • 1/2 yellow onion diced
  • Small drizzle of oil
Sauté these ingredients together for 5-6 minutes taking care to not burn the garlic.
  • Beef Broth - 1 quart (chicken broth will work just fine)
  • Tomatoes - 1 quart bag frozen (which is simply tomatoes with skin removed in hot bath then frozen), this would equal a 28oz can if bought in store (use fire roasted for extra kick)
  • Zucchini sliced or pureed - 1 quart bag frozen (alternative would be one fresh zucchini, at least 1lb) - I found that pureed makes a thicker soup broth
  • 1-2 cups of corn (frozen or fresh)
  • 1 teaspoon basil  
Add these to the sauté and simmer for 4 hours, about 30 minutes before serving, sauté 1/2 a bag of Italian meatballs or 1lb if you're being precise, then add to the soup.  

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