Soup Recipe
The monthly seniors' lunch of soup and sandwiches was a great opportunity to socialize and to show seniors how much we appreciate them. Until that is possible again, we are looking for soup recipes to share!
Meatball Soup
Submitted by Elisabeth Duckworth
2 tbsp | olive oil |
1 medium | onion, chopped |
2 large | carrots, scrubbed & chopped |
3 stalks | celery, chopped |
1½ cups | green beans, cut to 3cm |
1½ tsp | dried parsley |
1 tsp | dried oregano |
½ tsp | dried basil |
½ tsp | garlic powder |
½ tsp | onion powder |
1.5 L | beef or vegetable broth |
213 mL can | tomato sauce |
540 mL can | fire roasted tomatoes (or regular diced) |
625 g | precooked fresh or frozen meatballs |
to taste | salt & pepper |
¾ cup | dry mini farfalle (bowtie) pasta (or any small pasta of choice) |
garnish | grated Parmesan cheese |
In a large, heavy stockpot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and green beans. Cook 7-8 minutes until slightly softened and fragrant. Add the parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes stirring constantly.
Pour in the broth, tomato sauce, tomatoes, and precooked meatballs; simmer 7-10 minutes or until hot and bubbly. Taste and season with salt & pepper. Add the dry pasta and cook an additional 10 minutes or until the pasta is al dente.
Serve immediately, garnished with grated Parmesan cheese.
Makes 4-6 generous servings.
If you have a soup recipe to share, please contact Janet Dickson.