Meatballs Italian Soup Recipe
Author: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 bag Johnsonville® Classic Italian Style Meatballs
  • 4 cup low sodium beef broth
  • 1 cup milk
  • 1 cup uncooked noodles or favorite pasta
  • 1 (14.5 oz.) Italian Stewed Tomatoes
  • 1 large leek
  • 1 cup baby carrots
  • 2 garlic cloves
  • 2 tbs. extra virgin olive oil
  • 1 spring thyme
  • 1 tsp. sugar
  • salt and black pepper
Instructions
  1. Place meatballs in a microwaveable bowl. Microwave on the defrost setting for a couple of minutes until meatballs are defrosted but not hot to the touch.
  2. Thinly slice the white and light-green parts of the leek only. Cut carrots into bite size pieces. Peel and chop garlic.
  3. Heat one Tb. oil over medium high. Add meatballs and cook until lightly browned for around three minutes.
  4. Add remaining oil, the garlic, leek, black pepper, a pinch of salt, and thyme. Cook until the leek is translucent for about 3 minutes.
  5. Drain the stewed tomatoes and save the juice. Chop the tomatoes in small pieces and add to the pot. Cook for an additional 3 minutes, incorporating all the veggies, tomatoes, and meatballs together.
  6. Add beef broth and tomato juice to the pot and carefully stir all ingredients together. Bring broth to boil. Add milk and bring to boil.
  7. Add 1 cup of your favorite pasta and bring to boil. Cover and cook on medium low temperature until pasta is fully cooked.
  8. Serve while hot.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/meatballs-italian-soup-recipe/