Meatball Soup
Meatball Soup is a hearty and delicious dinner to warm you up on a cold night. Filled with grilled meatballs, vegetables and pasta in a tomato broth.
Servings: 6 servings
Calories: 441kcal
Ingredients
for the meatballs
- 1 pound lean ground beef
- 1 tablespoon granulated garlic
- 1 tablespoon onion flakes
- 1 tablespoon dried thyme
- 1 teaspoon ground rosemary
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1/8 teaspoon ground red pepper
for the soup:
- 3 tablespoons olive oil
- 2 cups diced onions
- 2 cups diced bell peppers
- 2 cloves garlic minced
- 1 small carrot diced
- 2 cups russet potatoes peeled and diced
- 2 cups beef broth
- 2 cups tomato sauce
- 3 cups water
- 1 1/2 cups pasta Orecchiette, macaroni or shells
- fresh parsley for garnish
Instructions
- Prepare the grill to about 300° with hickory for smoke flavor.
- Mix granulated garlic, onion flakes, thyme, rosemary, salt, pepper and red pepper together.
- Add ground beef to a bowl and mix with spices.
- Make teaspoon sized meatballs and place on a grill pan.
- Cook over indirect fire with the grill closed for about 15 minutes or until internal temperature reaches 165°.
- Remove from the grill and set aside.
- Add olive oil to a soup pan and place over medium heat.
- Cook onions and bell peppers for about 2 minutes.
- Add minced garlic, carrot and potatoes. Continue to cook about 10 minutes, stirring occasionally.
- Next, add tomato sauce, beef broth and water. Bring mixture to a boil.
- Add meatballs and pasta. Continue to cook about 15 minutes until pasta is cooked through.
- Garnish with parsley and serve immediately.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freeze up to 3 months.
Reheat in a saucepan over medium heat, stirring frequently until heated through about 8 - 10 minutes.
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 44g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 1481mg | Fiber: 6g | Sugar: 9g