Italian Meatball Soup

23 Nov

Next week, when you’re so sick of turkey and turkey related goods, this is the meal to make.  It is easy, delicious, and light, all of which will be totally welcome.

Making this soup is super easy and most of the cooking is done in the crock pot.  Dice up a few things, open a can, toss in the rest and let it cook for 6-8 hours if you can wait that long.  It is hard, because this recipe will make your house smell like heaven (if heaven smells like Italy, which some might argue would be just).

Before you get started, there is one thing about this recipe that is very different from those that I usually make.  Most of the time, I am fully in favor of substituting ingredients based on what is on hand.  This recipe is the exception – there is one ingredient that you CANNOT DO WITHOUT.  Penzey’s Sandwich Sprinkle.

Never heard of it?  Neither had I, until this summer when I was at a Penzey’s store with my cousins Julia and Jenine.  They told me about how much they loved the Sandwich Sprinkle.   “It makes any sandwich awesome,” they said.  “You can put it on anything and the kids will eat it,” they told me.  They are trustworthy gals, so I picked one up.  To be very honest, I expected to like it fine but thought it was unlikely to be THAT remarkable.   And seriously, not only were they right, but I do not think that they did it justice.  I put it on sandwiches, use it to make croutons, mix it with cream cheese for my bagel, add it to soup, you could even SHAKE IT ON YOUR TONGUE AND BE HAPPY.  It is that delicious, and you should order one today.  Get a good-sized one, you won’t be sorry.

Italian Meatball Soup

Serves: 8
Serving size: 1 c.

1 lb. cooked meatballs, halved or quartered
4 c. beef broth
28 oz. can diced tomatoes
1 c. carrots, diced
1 c. potato, peeled and cubed
2 T. onion, diced
1 t. Penzey’s Sandwich Sprinkle
1/2 t. Penzey’s Tuscan Sunset (Italian Herb Blend)

Add all ingredients to a crock pot and cook on low for 6-8 hours.

Estimated Calories:  170 cal/serving

Print it: Italian Meatball Soup

Notes:
– If you’d like, you can add some shredded parmesan to the soup, like I did in the picture.  I thought it was good, but liked it just fine without it so I skipped it every other time I had the soup.  If you add parmesan, 1 T. of shredded parmesan adds 21 cal/serving
– I used Penzey’s Tuscan Sunset herb blend, but if you don’t have that, you could try another Italian herb blend.  It is pretty good though, so if you’re ordering some Sandwich Sprinkle anyway you might want to give it a try.
– For the meatball recipe, I used a modified version of the kind made at Buca (this recipe, but without the romano cheese and panko instead of the Italian breadcrumbs).  However, you could use any recipe you like, frozen meatballs, seasoned or plain.  Just make sure they are cooked before you throw them into the pot.

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2 Responses to “Italian Meatball Soup”

  1. frugalfeeding November 23, 2011 at 11:51 am #

    Oh yum, I’ve never had meatball soup. It sounds like such a great idea. It must keep the meat extra moist and juicy.

  2. calamityjennie November 23, 2011 at 12:55 pm #

    The meatballs were delicious this way. Let me know if you give it a try!

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