Meatball Soup
Yield: About 6 servings
Cook Time: 30 minutes
Tips: If preferred, to remove unwanted fat from soup, refrigerate until fat solidifies on top, then lift fat with a fork and discard. Reheat soup.
Suggestion: Delicious served with a salad and a side of bread.
  • Meatballs
  • 1 lb. ground beef
  • 1 teaspoon dried oregano
  • 1 egg, slightly beaten
  • 1/3 cup uncooked rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

  • Soup
  • 2 large potatoes, peeled and chopped into 1-inch pieces
  • 1 1/2 cups uncooked egg noodles
  • 6 cups chicken broth (or 1 49.5-oz. can)
  • 2 tablespoons olive oil
  • 2/3 cup chopped green onions
  • 2 tomatoes, skinned and diced
  • 2 large carrots, peeled and cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
In a large mixing bowl, combine ground beef, oregano, egg, rice, salt and pepper. Mix until thoroughly combined (hands work best for mixing). Using a cookie scoop or a spoon, making 1-inch meatballs and set aside on a plate.

In a large soup pot, heat oil until hot, then add onions and tomato. Reduce heat to low-medium and cook until tender but not brown (about 3-4 minutes). Add garlic and cook for 1 more minute, stirring frequently.

Add to soup pot chicken broth, potatoes, carrots, noodles and meatballs and bring to a boil. Reduce heat to low and simmer for about 30 minutes or until meatballs are cooked through. Serve.