Mini Meatball Soup

Every few weeks I seem to get up on my soapbox here at the Nosh Pit (which is more likely to be a vegetable crate) and sell you on the merits of soup. I think by now I should be preaching to the choir – soup, soup soup – and all the more so if it’s a one-bowl, protein-veggies-carbs dinner.

So now that I have you sold, I’ll step down from my crate and tell you that you can have this rich, hearty, family-friendly soup on your table in an hour. I used beef broth here for an extra flavor boost – you can definitely use vegetable (or even chicken) stock as well. If you want to use water, I would cook the vegetables for an hour before adding anything else.

Mini Meatball Soup Recipe: Serves 4 to 6 people.

4 cloves garlic
3 medium onions
2 tablespoons vegetable oil
8 cups beef or vegetable broth
4 medium carrots
3 medium potatoes

1 pound ground beef
1/2 medium onion, diced
1/4 cup seasoned breadcrumbs
1 egg
1 – 2 tablespoons vegetable oil

1/2 cup rice (optional)*

Peel and dice the garlic cloves and the onions. In a large stock pot (at least 5 quarts) heat the oil over medium heat and add the onions and garlic. Sautee 8 to 10 minutes until just starting to brown. Pour in the broth.

Peel and dice the carrots and potatoes and add to the soup. Bring to a boil, then lower to a simmer and cover. Cook for 20 minutes.

While the soup is cooking, mix together the beef, diced onion, breadcrumbs and eggs well – it’s easiest to use your hands for this. Form the mixture into small meatball, no bigger than 1-inch in diameter. You should get 20 to 25.

Heat a tablespoon or two of oil in a large skillet. Add the meatballs and cook until brown all over, turning midway. You will probably have to do this is two batches. When your meatballs are brown, transfer them directly into the soup. Once they’re all in, cover and cook another 15 to 20 minutes. Do not stir frequently or the meatballs may break apart. Serve hot.

*If you want to include rice in your soup, you need to check the package for cooking times. Since rice cooking times vary widely, add your rice the correct time in advance before serving. If you do have leftovers, the next day the rice will have swelled and absorbed more of the broth – you can thin it out with more broth, or just enjoy the thicker stew!