Saturday, October 1, 2011

Italian Meatball Soup

Let's a make a meatball soup...

2 quarts beef stock* (4C = 1qt... you're welcome
30 small meatballs (porcupine meatballs are good in this recipe)
2C tomato sauce (or 2 8oz cans)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
salt to taste
2 carrots, sliced or grated
2 cloves garlic, minced
1 1/2 cup shell pasta or whatever pasta is in your pantry
Parmesan shredded or curled

Dump everything in, simmer it for 30 mins, top it with parmesan, and love it!
Stick it in a crockpot on low, if you like, for a couple of hours.
Double it and freeze for later too!

* You can add an Onion Soup packet with water instead of the beef stock. The onion flavor is great but does make it more of a salty soup.

No comments: