Spicy Italian Meatball Soup

Tracy Helling

By
@SouthernFriedChick

As always, I make enough for an army (and leftovers, since it is my firm conviction that most soups--not seafood--improve overnight)


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Serves:

An army!

Method:

Stove Top

Ingredients

2 pkg
(12 ct) italian meatballs
3 Tbsp
olive oil
1
sweet yellow onion, sliced thin
5 clove
garlic, peeled and crushed
4
carrots, sliced thin
1/2
head cabbage, sliced thin
2 c
red wine
1/2 c
balsamic vinegar
1 Tbsp
sugar
8 c
chicken broth
4 c
tomato sauce
1 tsp
basil (dried is fine)
1 tsp
italian seasoning
1
bay leaf
4 Tbsp
fresh oregano
1 tsp
sea salt (or to taste)
1/2 tsp
red pepper flakes (optional)

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Place meatballs on parchment paper on baking dish and bake for 30 minutes, turning halfway through cooking time, or until well done when cut open. Keep warm.
2
While meatballs are cooking, slice onion, fresh garlic, carrots and cabbage and sauté in olive oil on medium in stock pot until onions are translucent. Add red wine, vinegar, sugar, broth, tomato sauce, and all seasonings. Reduce heat to low and simmer soup for an hour.
3
Add meatballs and continue simmering on lowest setting for another half hour. Remove bay leaf. Serve with a sprinkling of Parmesan on top of each bowl of soup.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Low Carb