Easy Meatball Soup

Meatball soup

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.

Ingredients:

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)

 -party-size-mini-meatballs

Directions:

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.

Meatball soup 2

Enjoy!!!

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Easy Meatball Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6

Easy Meatball Soup

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.

Ingredients

  • 1 bag Trader Joe’s meatballs (party size mini meatballs)
  • 1 medium onion, diced
  • 1-2 medium carrots- 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)

Instructions

  1. Place a large pot over medium heat. Drizzle it with olive oil, add onions, gently sauté until fragrant, about 3 minutes.
  2. Add carrots and garlic, season with salt and black pepper, cook for about 3 minutes.
  3. Pour in chicken broth and water.
  4. Add potatoes, frozen meatballs and bay leaf.
  5. Bring to boil and reduce heat and simmer for about 10-12 minutes.
  6. Add noodles and cook for another 5-7 minutes. Add lemon juice and chopped fresh herbs; Adjust seasonings if needed.
  7. Garnish each bowl with spoon of sour cream.
  8. Enjoy!!!
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