Coleens Meatball Soup Recipes

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

MACARONI MEATBALL SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.

RAVIOLI AND MEATBALL SOUP

Steps:

• Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two.
• Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes.
• Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread.

EMERIL'S MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute, Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian seasoning, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bead crumbs, 3/4 teaspoon of Italian seasoning, and 1/2 teaspoon of the salt, and using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs. Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

COUSCOUS MEATBALL SOUP

Steps:

• In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside., In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted., In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer, stirring once, until couscous is tender, 10-15 minutes.

PASTA & MEATBALL SOUP WITH CHEESY CROUTONS

Steps:

• Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.
• Pour in the pasta shapes and simmer until cooked - follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.
• When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.