Italian Meatball Soup

2 Medium Carrots
2 Stalks Celery
1 Small Onion
2 Tbsp Tomato paste
4 garlic cloves pressed(I use minced)
1 package of Italian Seasoning Mix(spaghetti mix works too)
1 can(28 oz) crushed tomatoes in puree
1 can Beef broth
1 1/2 cups of water
16-20 frozen meatballs(you can make your own too)
salt/coarsely ground pepper
I’ve added some garlic powder and garlic salt to taste too sometimes. 🙂 Oh and it’s even better topped w/ some parmesan!

Peel carrots. Finely chop carrots, celery and onion. Lightly spray bottom of 4qt pot with oil(I just use 2-3tsp of olive oil) cook finely chopped veggies over medium heat for 5 minutes or until veggies begin to brown a little. Push veggies to one side of the pan and add tomato paste, cook and stir for 2 minutes until paste stats to caramelize. Add garlic and seasoning mix. Stir well.

Add pureed tomatoes, broth and water and bring to a simmer. Cut meatballs in half and add to soup. Simmer for an additional 10-12 minutes.

***optional (makes it yummy though)
Ciabatta Croutons(ciabatta bread or italian bread cut into one inch squares, toss in 2-3 tbsp of olive oil with a little pepper and garlic salt..spread evenly on cookie sheet and cook for 12 minutes at 475.)***

Anna Burud


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