Hearty Meatball Soup

Hearty Meatball Soup

What warms you better on a cold winters day than a hearty, homemade soup?  Maybe winter isn’t quite upon you yet, but here in Wyoming it is!  I can’t say that I am ever really ready for the cold weather, but it’s here and after a day of being in the elements, feeding cows and breaking ice for the cows to have a drink of water, this is my kind of meal.  This is also the kind of meal to get you back on track after a rich holiday feast. I used chicken broth for a different flavor but you can use beef broth if you prefer.   Use up leftover vegetables or what you have handy in the freezer or pantry along with these moist and flavorful meatballs and you’ll have yourself a great winter’s meal that you can feel good about and that your family will love.

Hearty Meatball Soup


for meatballs:

1 1/2 pounds lean ground beef

1 egg

2 teaspoons Mrs. Dash seasoning mix

1 teaspoon garlic salt

10 saltine crackers, crushed into fine crumbs

2 tablespoons milk

2 tablespoons barbecue sauce

for soup:

1 tablespoon olive oil

2 garlic cloves, minced

1 cup diced onion

3 stalks celery, diced

3/4 cup carrots, diced

32 oz chicken broth

2 cups water

1 teaspoon salt

2 cups potatoes,diced

1 cup corn

1 cup green beans

Cooking Directions:

In a large bowl mix meatball ingredients together just until combined.  Do not over mix.  Scoop in teaspoon size balls and place on a foil lined baking sheet.  Bake at 400 degrees for about 15 minutes or until meatballs are just cooked through.  Set aside.

Meanwhile in a Dutch oven, add olive oil,garlic, onion, celery and carrots.  Cook over medium heat until onions are translucent. Add chicken broth, water, salt, and potatoes.  Bring to a boil and cook for about 15 minutes or until potatoes start to become tender.  Add meatballs, corn and green beans.  Continue to cook for 15 to 20 minutes or until potatoes are tender and cooked through.

Serve with Skillet Cornbread.


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