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Meatball Soup
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| Servings | Prep Time |
| 8-12people | 50minutes |
| Passive Time |
| 30minutes |
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Ingredients
Meatballs
- 1cup Organic frozen spinachdefrosted and drained well
- 1-1 1/2lbs Organic ground beef
- 1 Organic egg
- 1 1/4cup Organic parmesan cheeseshredded
Soup
- 1/2pound Organic baconcut into 1/2″ pieces
- 5cups Organic mixed vegetableschopped
- 4cups Organic chicken stockgluten free
- 4cups Organic water
- 1/2tsp Organic garlicminced
- 1tsp Organic oregano
- Organic salt and pepperto taste
- 8oz Organic elbow macaroniuncooked, if gluten free – use gluten free organic elbow macaroni
Instructions
- 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.
Recipe Notes
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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