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!
Oma's Quick Italian Meatball Soup
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)
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.
Makes 4 servings
Like the soup above? You'll love looking at and making more of Oma's soups. All so quick and easy!
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.
Tradition says that it was used originally to use up leftovers.
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 - 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.
There is not such thing as the minestrone soup recipe that all others try to mimic.
Personally, I like a bit of spice in my soups. That’s why I add the 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.
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Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
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Oma's Cookbooks (downloadable & print)
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