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Thursday, February 23, 2012

Meatball Soup

  Meatball Soup
  • 2 quarts water
  • 20 small meatballs - I cut the meatballs in half
  • 2 (8 ounce) cans tomato sauce or 1 can tomato sauce & 1 can diced tomatoes
  • 2 cubes beef bouillon cube or beef base
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil  - I also add a bay leaf and take out before serving
  • 1/4 teaspoon dried thyme
  • salt to taste
  • ground black pepper to taste
  • 2 stalks celery, sliced
  • 2 carrots, sliced - I also add mixed frozen vegetables
  • 1 clove garlic, minced
  • 1 cup elbow macaroni - I add what ever kind of pasta we have on hand  


  1. 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.
  2. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.               

This is one of those kind of recipes that you can substitute different ingredients.  I use what ever kind of pasta I have on hand, but we prefer  larger, firmer pastas for soups.  I usually add frozen mixed vegetables to this recipe. 

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