This hearty, delicious soup consists of simple ingredients and takes less than 30 minutes to make. What makes this dish so easy is that you don’t have to brown the tiny meatballs beforehand; they cook in the broth giving lots of flavor and saving you time. Pairs perfect with a loaf of fresh bread.
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Mini Meatball Vegetable Soup Recipe
2 Tablespoons Olive oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Carrots, diced
5-6 Celery stalks, thinly sliced
2 Potatoes, diced
4 cups Broth of your choice (Beef, Chicken, or Vegetable)
Meatballs
1 pound of ground meat of your choice (Beef, Turkey, Chicken, etc.)
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Oregano
½ teaspoon Garlic powder or 1 fresh garlic clove minced
1/3 cup Panko Bread Crumbs
¼ cup Parmesan cheese, grated
Garnish
Parsley, chopped
Lemon wedge
1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.
2. Once chopped, add carrots, celery, and potatoes. Sauté for about 5 minutes.
3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the meatball mixture.
4. Once the soup is hot, meatballs can be added all at once or one at a time as rolled. Make sure it is not a high boil. Do not meatballs to break apart.
5. When ready to serve, garnish with fresh parsley and a lemon wedge.
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Ciao! I’m Lucia Oliverio, and this is a channel where I bring wholesome meals and memories through Italian cooking to your kitchen.
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