The cold and wet short days around here are perfect for soup. I had ground beef, bacon and leftover vegetables waiting to be used in the refrigerator. I knew I had to make this meatball soup.
Soup is perfect for when you are not feeling well as well as a great cold weather meal. I always make a big pot to have ready made for New Year’s Day. After a long stretch of holiday celebrating, this meatball soup fills the bill. Having it ready also means that the only thing I need to do in the kitchen is heat it up. No thinking required.
In this recipe, I used a combination of onion, celery, carrots and zucchini. Use the vegetables that you like and have on hand. Any cooked vegetables that I have in the refrigerator usually make their way into this soup.
You don’t want your meatballs much bigger than your vegetables. I have to keep reminding myself that I want bite sized meatballs. Keep that in mind when rolling your meatballs. You don’t want to have to cut the meatballs up when they are in the soup.
You can make this soup on the weekend and keep it refrigerated for a quick, hot dinner during the week.
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| Prep Time | 50 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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- 1 cup Organic frozen spinach defrosted and drained well
- 1-1 1/2 lbs Organic ground beef
- 1 Organic egg
- 1 1/4 cup Organic parmesan cheese shredded
- 1/2 pound Organic bacon cut into 1/2" pieces
- 5 cups Organic mixed vegetables chopped
- 4 cups Organic chicken stock gluten free
- 4 cups Organic water
- 1/2 tsp Organic garlic minced
- 1 tsp Organic oregano
- Organic salt and pepper to taste
- 8 oz Organic elbow macaroni uncooked, if gluten free - use gluten free organic elbow macaroni
Ingredients
Meatballs
Soup
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- Defrost and drain spinach. Place between paper towels to remove any excess moisture.
- In a bowl, combine meatball ingredients, mixing well. Roll out tablespoon sized meatballs and place on a platter. When the meatballs are all rolled, cover with plastic wrap and refrigerate for 30 minutes.
- While meatballs are chilling, cook bacon and set aside. Reserve 2 tablespoons of bacon fat in pan.
- Saute vegetables in pan with bacon fat until soft. Set aside.
- In a large pot or dutch oven, measure out broth, water, garlic and spices. Bring to a simmer.
- In the pan used to saute the vegetables, brown meatballs well on all sides.
- Add meatballs, sauteed vegetables and bacon to broth. Heat all the way through.
- Make pasta according to package directions. Drain well. If using regular pasta, you can add the noodles to the soup or keep them separate until serving. If you are using gluten free pasta, keep the noodles separate from soup.
- To serve: scoop warm pasta into each bowl and then scoop hot soup over the top. Sprinkle with additional cheese, if desired.
This soup freezes well. To freeze, do not add pasta. Allow soup to cool and store in airtight plastic freezer containers.
This Meatball Soup recipe is organic, and can be gluten free with substitutions.
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