Doesn’t a hot bowl of soup sound great on a cold day? How about a recipe that can simmer for a couple of hours but requires very little effort on your part? This meatball soup is a breeze to make, especially if you have meatballs in the freezer. Don’t let the simplicity of it fool you, it makes a hearty meal, especially if served with a little toasted bread on the side.
48 oz Beef broth
6 c slice Potatoes
2 c Sliced Carrots
1/3 c diced Yellow Onions
4 diced cloves Garlic
1/2 tsp Pepper
1/2 Tb Parsley
1/2 Tb Oregano
Generally I don’t peel the potatoes because there is so much flavor and nutrition in the peel. However, the cook’s prerogative is to change things to suit their own taste, right? This time I used russets, but red potatoes and fingerlings hold up very well. Someday I may even try purple potatoes, if they are a\ever available in Smallville. 4 green onions can be substituted for the yellow onions if you prefer a more mild flavor. I also like mushrooms in mine, but the rest of the family frowns on that, so I only put them in leftovers I take to work.
In a pot place everything except the meatballs. Cook on medium till the vegetables are fork tender. Add the meatballs and continue cooking until they are heated through, about 10 minutes.
If you like, you can finish with a bit of freshly grated Parmesan cheese. This soup also works well in the slow cooker for 4 hours on low.