Moms Tomatoveggie Meatballs Soup Recipes

MOM'S MEATBALL SOUP RECIPE

Steps:

• Add 15 cups water to a large soup pot over high heat. Add 1 Tbsp salt and all of your chopped potatoes to the soup pot. Bring to a boil and cook 10 minutes.
• In the mean time, slice your carrots and toss them into the soup pot.
• Add 1/2 cup of 1/2" pieces of thin spaghetti to the soup pot or whatever pasta you wish.
• Place ground pork into a large bowl. Add 1/2 chopped onion, 1 tsp Mrs. Dash, 1/2 tsp ground black pepper, 2 tsp salt, and 1 egg. Mix well.
• Make meatballs by rolling them in your hands. Toss them in your pot as you make them. Cook for at least 10 minutes or until meatballs are cooked through and floating at the top.
• Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 Tbsp canola oil, finely diced celery and 1/2 onion. Saute until soft and golden. Add it to the pot.
• Add 1 beaten egg to the soup pot while stirring constantly so you don't get clumps of egg. (Optional).
• Add 2 Tbsp dill. Then add more Mrs. Dash and Pepper to taste. We added about 1/2 tsp dash and 1/4 tsp pepper at the end).

VEGGIE SOUP WITH MEATBALLS

Steps:

• In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

MOM'S TOMATO/VEGGIE MEATBALLS SOUP

Steps:

• Put dry soup and stock in big pot.
• Add celery, potato and onion.
• Fill the water to 3/4 level in pot.
• Bring to boil, turn to low, very gentle simmer one hour and half, stirring every other 15 mins or so until veggie is tender.
• Prepare Meatballs:.
• Mix hamburger, salt and pepper and rolls into 3/4" place on plate, set aside in fridge.
• Add meatballs, tomato pastes and broken noodles to pot and continue cooking 1/2 hour more or until meatballs and noodles are done
• *NOTE: If the soup is a little too thick, add more water if necessary.

EASY MOM'S MEATBALL SOUP

Steps:

• Combine together ground meat, salt, pepper, and an egg.
• Using the meat mixture, form round shapes. You can use a small ice cream school to help achieve more even results.
• Sautée grated carrots and diced onions with 2 tablespoons of cooking oil. Sautée until the vegetables are soft (about 5 minutes) and set them aside.
• Place a cooking pot with 4 quarts of water on high heat. Add potatoes, rice and sauteed ingredients to the pot. Bring it to a boil and let it cook for about 10 minutes.
• Once it's boiling, one by one, add meatballs into the water. Make sure that the water is boiling at all times, otherwise the meatballs will fall apart. Season with salt and pepper to taste. Turn the heat to low and let it cook for 15 minutes.
• Add green onions and parsley to the meatball soup. Let it all cook for another 15 minutes. Serve soup right away or reheat before serving.

MOM'S HOMEMADE TOMATO SOUP

Steps:

• 1.Wash and cut up tomatoes in large cooker(squish them up as you go)Chop onion, celery, parsly and add to tomatoes along with Bay leaf. Cook until tomatoes are completely juiced up.(once it comes to a boil aprox 15 minuets) Put through a sieve to seperate juice.
• 2. Rub flour and butter into a smooth paste and thin with tomatoe juice. Add to boiling juice , strirring to prevent scortching.
• 3. Add salt, sugar and pepper.
• 4. Fill clean jars to within 1 inch of top of jar. Put on cap , scewing band tight. Process in water bath for 15 minuets. Transfer jars to cool and seal. You will hear the lids "sing" as they seal.

VEGGIE MEATBALL SOUP

Steps:

• In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.

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.

MEATBALL & TOMATO SOUP

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.