This Easy Weeknight Meatball Soup is a super quick and yet delicious. It turned out so yummy that became one of my favorite soups and yes I figured I’d better share the recipe. I would make this soup after my long working day; it’s fast, it’s healthy, and it’s a big crowd pleaser.
1 bag Trader Joe’s meatballs (party size mini meatballs)
1 medium onion, diced
1-2 medium carrots- diced
1 medium tomato- diced
3 medium russet potatoes-cubed to 1”
2 cloves of garlic-minced
2 Tbsp. olive oil
1 quart water
2 quarts chicken broth
1 bay leaf
Salt and pepper to taste
Fresh dill and parsley finely chopped -1 Tablespoon each
1 Tbsp. fresh squeezed lemon juice
1/3 lb. egg noodles (I used lapsha)
Place a large pot over medium heat. Drizzle it with olive oil, add onions, gently sauté until fragrant, about 3 minutes.
Add carrots, tomatoes and garlic, season with salt and black pepper, cook for about 3 minutes.
Pour in chicken broth and water.
Add potatoes, frozen meatballs and bay leaf.
Bring to boil and reduce heat and simmer for about 10-12 minutes.
Add noodles and cook for another 5-7 minutes. Add lemon juice and chopped fresh herbs; Adjust seasonings if needed.
Garnish each bowl with spoon of sour cream.
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