Good Eating Tuesday: Beef Meatball Soup!

I found this soup in a group of recipes for beef entrees, so it calls for beef meatballs. I use Cooked Perfect brand of frozen Angus beef meatballs, since I don't like making meatballs, but you can make your own beef meatballs first, then just add them to the broth instead of frozen.

The recipe is for the base meatballs, seasoning and broth, then you add whatever greens or veggies you prefer plus choose your own preference for pasta or couscous.

The original recipe called for plain pearl sized Couscous, but Hubby prefers anything to that, so I used wide whole grain noodles in my most recent batch. And I dislike kale, so not the greens of my choice. I noticed soft greens like spinach "melted," if cooked too long, so if you like spinach, add it during the last few minutes of cooking.

(photo is my soup topped with a little shredded Mozzarella)

Beef Meatball Soup

Ingredients

1 20oz bag frozen beef meatballs (about 20 for 4)

2 cartons of vegetable stock (32 oz total = 8 cups fluid)

1 large onion, finely chopped 

1 clove garlic, minced  

2 teaspoons dried oregano

2 teaspoons dried basil 

(or 4 teaspoons Italian seasoning)

1 Tablespoon white vinegar

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon black pepper

Choose your preferred green veggie option

1/4 wedge cabbage, thinly sliced, about 2 cups

or

Fresh spinach, whole bag

Choose your preferred pasta

About 1 or 2 cups dry pasta of your choice

or 

 8.8 oz plain pearl (Israeli) couscous

Option: veggie noodles, like spaghetti squash, zucchini or butternut could used instead of a grain; just adjust the cooking time depending on whether fresh or frozen.

Directions:

In a dutch oven on stove top combine broth, onions, garlic, seasoning & vinegar. vinegar and add frozen beef meatballs.

If you're using cabbage, you can add that now. 

Bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes to let flavor develop.

After 30 minutes, return to boil and add your pasta or couscous, then reduce heat, cover and simmer until couscous or pasta is tender.

For spinach, add it now and let it simmer a few minutes, just enough to wilt.

Soup is ready to serve. It's great with garlic bread or cornbread or crackers or whatever you like to eat with soup.

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The main secret is the seasoning & beef meatballs simmered to make this Italian flavored broth. What else you add is really up to you.