italian meatball soup

Recipe by
Cathy Gillespie
ARIZONA CITY, AZ

Hearty soup.

method Stove Top

Ingredients For italian meatball soup

  • 2 Tbsp
    olive oil
  • 2 c
    tomato sauce
  • 3 c
    chicken broth
  • 1 c
    onion, chopped
  • 1 c
    red bell pepper, chopped
  • 1 c
    leeks, chopped
  • 3 clove
    garlic, pressed
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 Tbsp
    dried basil
  • 1 c
    button mushrooms, chopped
  • MEATBALLS:
  • 1 lb
    ground chicken
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 1 clove
    garlic, pressed

How To Make italian meatball soup

  • 1
    Meatballs: In a medium bowl combine chicken, basil, oregano and garlic. Make 1" meatballs, until mixture is used.
  • 2
    In a large stockpot, heat oil over med-hi heat. Brown meatballs on all sides. Drain, replace in stockpot.
  • 3
    In a large bowl combine tomato sauce, broth, onion, bell pepper, leeks, garlic, basil, salt and pepper. Pour over meatballs. Cover & cook on low 45-60 minutes. Turn heat to med-hi and add mushrooms; stirring well. Recover and cook 15-20 minutes, until mushrooms are cooked through. Serve immediately.

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