It's fall! WOOHOO! It's finally felt like fall around my area, dipping into the low 80s this week in Oklahoma, with lots of rain over the last few days. Makes me want to snuggle up with my Kindle and a mug of mulled wine. It also makes me want to make soup. "Mmmm, noodle soup."*
Italian Meatball Soup
2 medium carrots**
2 stalks celery
1 small onion
2 tbsp tomato paste
4 garlic cloves, pressed
1 tbsp Italian Seasoning
1 can (28 oz) crushed tomatoes in puree
2 cups beef broth
1 1/2 cups water
16 frozen meatballs (fully cooked)
Salt and coarsely ground black pepper
Croutons (optional - recipe below for Ciabatta Croutons or you can use store bought)
1. Peel carrots; finely chop carrots, celery and onion
2. Lightly spray large (4qt./4-L) skillet or stove-top casserole with oil and add carrots, celery and onion. Cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
3. Push vegetables to one side of skillet. Add tomato paste; cook and stir 1-2 minutes or until tomato paste begins to caramelize.
4. Add pressed garlic and seasoning mix; mix all well. Stir in tomatoes, broth and water; bring to a simmer.
5. Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and black pepper. Serve hot and garnish with croutons if desired.
Yield 4 servings; takes approx. 27 minutes.
6-oz loaf of Ciabatta or other crusty Italian bread
1. Preheat oven to 425.
2. Slice one 6-oz ciabatta loaf or other crusty Italian bread into 1-in. cubes.
3. Toss bread cubes with 1 tbsp olive oil and arrange in an even layer on a cookie sheet or bar pan.
4. Bake 12-14 minutes or until golden brown.
**I don't like cooked carrots, so I sub parsnips.
So good, and SO easy. Also, I tend to wind up with extra meatballs that I freeze when I make them for an entree, so it works out great to use homemade, premade meatballs.
What's your favorite soup recipe?