Spicy Italian Meatball Soup

Name: Spicy Italian Meatball Soup
Yield: An army!
Cuisine: Italian
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)

By Tracy Helling
@SouthernFriedChick

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

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)
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How to Make Spicy Italian Meatball Soup

Step-by-Step

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.

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