Tuesday, November 12, 2013

Meatball Soup

Today I really wanted a comforting soup to ease the chilliness that has set upon Philly.  I found this recipe on Pinterest and found that I had most of the ingredients, except a few; with a few substitutions, I was ready to go!  I also totally cheated and used pre-made meatballs, but hey, I get home from work at 6:30 and did not feel like making meatballs.  Of course, this recipe would have been better with homemade meatballs, but the frozen ones worked just fine and the soup was done so fast!  

Meatball Soup

Meatball Soup

1 Tbsp. olive oil
1 onion, chopped
5 cloves garlic, minced
11 cups chicken broth
1 (28 oz.) can crushed tomatoes
1 Tbsp. Italian seasoning
1 cup carrots, peeled and diced
1 cup corn
1 cup small pasta
1/2 Tbsp. red pepper flakes
1 lb. Italian-Style frozen meatballs

Heat oil in a large stockpot.  Saute the onion and garlic until translucent.  
Add broth, tomatoes, carrots, and seasonings.  Heat to boiling.  Add meatballs, corn, and pasta.  Reduce heat to a simmer and cook for 10 minutes, or until the pasta is al dente.  

Recipe adapted from Becoming Betty