Meatball Soup Chef John Recipes

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Meatball Soup

"A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese."

Ingredients :

• 2 quarts water
• 20 small meatballs
• 2 (8 ounce) cans tomato sauce
• 2 cubes beef bouillon cube
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 2 stalks celery, sliced
• 2 carrots, sliced
• 1 clove garlic, minced
• 1 cup elbow macaroni

Instructions :

Prep : 10M	Cook : 7M	Ready in : 1H

• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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