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Oma's Quick Italian Meatball Soup ❤️
➤ by Oma Gerhild Fulson
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My Italian meatball soup is so good! You can make it as spicy as you like. And, one of the best things is that you empty your fridge, crisper, and/or freezer. Did you know minestrone is really just a thick soup made with vegetables that often has pasta or rice.
Often meat is added, but not necessary. This soup is called Italian MEATBALL soup. It HAS meat! That makes hubby happy!
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too!
There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
A bit of this and a bit of that ...
- Don't have any beef broth. Use bouillon cubes, following package instructions for the quantity to use for 2 cups.
- Add any leftover veggies you have in your fridge. If you want to use up veggies from your crisper, you may need to cook the soup a bit longer to get them tender.
Yes, you're right. This is a German recipe website, and this soup definitely is not German. But, it's one of my non-German favorites. Now, if you omit the Italian Seasoning and replace it with some of your own favorites and include some Maggi, you've just turned this into a German soup ;)
Tradition says that this Italian Meatball Soup was used originally to use up leftovers. That makes total sense. Every regional cuisine has its own ways of using leftovers in delicious ways.
So, what's often in the crisper? Onions, celery, tomatoes, and carrots. So, these are often included.
Well, the soup below rivals any that you get in an Italian restaurant. And you’ll feel utterly Italian doing so! In fact, it will be among your favorite Italian soup recipes! I guarantee it!
You’ll easily feed 9 to 10 people with this potful. You could cut back on the quantities, but I find it’s always great to have leftovers for the next day. Since this soup has pasta in it, it will have a tendency to become thicker as it stands. You may need to add extra liquid when reheating.
Oma's Notes
Personally, I like a bit of spice in my soups. That’s why I add often add Montreal Steak Spice. You can change that and add whatever you fancy. A salt-free seasoning spice blend works. Basil is nice. Garlic or garlic powder works. Thyme is great.
Looking for other meatball soup recipes? Try a Mexican Albondigas Soup ... delicious!
Oma's Quick Italian Meatball Soup ❤️
Ingredients:
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 10 oz frozen small precooked meatballs
- about 2 oz uncooked pasta (1/2 cup)
- ½ tsp Italian seasoning
- 1 cup frozen peas and carrots (or your favorite veggies)
- salt and pepper to taste
Instructions:
- Into a large saucepan, put the broth, undrained tomatoes, meatballs, pasta, Italian seasoning and veggies.
- Bring to boil and reduce heat to a simmer.
- Cover and simmer for about 10 minutes or until the pasta is cooked and the meatballs are hot.
- Season with additional salt and pepper, if needed.
- Serve.
- Makes 4 servings
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What others are saying about Oma's cookbooks
To those who don’t know Gerhild, she’s the Oma who put German cuisine on the map with her highly popular website, justlikeoma.com.
Oma dispelled, with great skill, my stereotypical view of beige-y sauce over beige-y sausage with beige-y sauerkraut and beige-y potatoes and finally – beige-y taste.
I thought all German cuisine was the same – sausage.
Boy was I wrong.
Beautifully photographed, Oma’s recipes (in German Meals at Oma's) taste as scrumptious as they look.
Look out France, Spain and Italy. A new major European cuisine is about to give you a run for our palates!
➤ Ken Evoy, MD, Founder of SiteSell.com and creator of Solo Build It!
Sehr Gut, Gerhild! Your Quick Fix Soups e-book is wonderful.
My Swiss wife is going to love the soups that I make for her with your recipes.
She already loves my soups, but your e-book will greatly expand the variety.
Thank you for making the recipe easy to follow and see with the beautiful photos.
The extra tips and options that you give after each recipe are very helpful.
➤ Chef Glenn
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