Spicy Italian Meatball Soup
1 photo of Spicy Italian Meatball Soup
By
Tracy Helling
@SouthernFriedChick
6
As always, I make enough for an army (and leftovers, since it is my firm conviction that most soups--not seafood--improve overnight)
Ingredients
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2 pkg(12 ct) italian meatballs
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3 Tbspolive oil
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1sweet yellow onion, sliced thin
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5 clovegarlic, peeled and crushed
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4carrots, sliced thin
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1/2head cabbage, sliced thin
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2 cred wine
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1/2 cbalsamic vinegar
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1 Tbspsugar
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8 cchicken broth
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4 ctomato sauce
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1 tspbasil (dried is fine)
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1 tspitalian seasoning
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1bay leaf
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4 Tbspfresh oregano
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1 tspsea salt (or to taste)
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1/2 tspred pepper flakes (optional)
How to Make Spicy Italian Meatball Soup
- 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. - 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.
- 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.
