Foodie Friday- Hearty Meatball Soup

This is yet another over so good you won't believe it recipe courtesy of Budget Bytes. Beth has so many delicious recipes, she is creative and knows how to make sweet magic with  flavors. Find the original recipe here.

  • 2 Tbsp olive oil
  • 1 medium onion
  • 3-4 med (1/2 lb) carrots
  • 3 stalks (1/3 bunch) celery
  • 4 cloves garlic
  • 1 (28 oz) can diced tomatoes
  • 4 lg cubes beef bouillon
  • 8 cups water
  • 6 oz. dry pasta (I used medium shells)
  • 26 meatballs (I used frozen Costco ones, thaw before adding to soup)
  • 1/2 bunch fresh parsley
  • Parmesan

  1. Wash, peel and dice the vegetables for the mirepoix (carrot, celery, onion, garlic). Cook them in a large pot with olive oil over medium heat until softened (5-10 minutes).
  2. Add the diced tomatoes, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through.
  3. While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked.
  4. Serve each bowl of soup with freshly grated parmesan on top.

Makes 6-8 servings, depending how hungry everyone is. :)

This was a HUGE hit with everyone! I think everyone had a second serving. It is the perfect balance of beef and vegetable. Oh gosh, this is so good.

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