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Italian Meatball Soup

Ingredients

  • 1 Tablespoon olive oil
  • 2 medium carrots, diced small
  • 2 celery stalks, diced small
  • 1 small onion, diced small
  • 2 Tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 1/2 teaspoon dried thyme leaves
  • 28 ounces canned crushed tomatoes
  • 16 ounces (2 liquid cups) organic beef stock
  • 12 ounces (1.5 liquid cups) water
  • 1 pound of Italian turkey/chicken sausage pulled out of the casing to make meatballs. Also could use chicken breast tenders.
  • 1/4 teaspoon kosher salt (or to your taste)
  • 1/2 teaspoon freshly ground black pepper (or to your taste)

Directions

Slow Cooker Directions

  1. Add all ingredients except oil into a 6-quart slow cooker.
  2. Stir well to combine.
  3. Cover and heat on low for 5-6 hours or high for 4-5 hours.

 

Stove Top Directions

  1. Make the meatballs by taking a large pot and add water, bring to a boil and “plop” the meatballs into water. Each sausage should make 5 to 6 meatballs depending on the size you are wanting. The meatballs are done when they float to the top of the water. Strain and use right away or save for later.
  2. Add oil to a medium, heavy bottomed soup pot over medium-high heat. When oil is shimmering, add carrots, onion and celery. Cook over medium heat 4 to 5 minutes or until vegetables begin to soften, stirring occasionally. Push the vegetables aside to one side of the pan. Add tomato paste; cook and stir 1 to 2 minutes or until tomato paste begins to caramelize.
  3. Add garlic and seasonings. Mix well. Stir in tomatoes and stock, and bring to a simmer. Cut meatballs in half and add to soup. Simmer an additional 10 to 12 minutes; season to taste with salt and pepper.

 

Important Info:

The recipe also calls for 1 1/2 cups of water in addition to the beef broth. I wanted a thicker soup and omitted the water.

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