Tonight lets get warm with a simple quick Italian fusilli meatball soup. Simple yet hearty on a cold day.
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INGREDIENTS
• 1lb Italian meatballs
• 1 Tbsp EVOO
• 1/2 medium onion chopped
• 4 Cloves garlic minced
• 1 28oz Can crushed tomatoes
• 4 Cups beef broth
• 1/2 Red bell pepper chopped
• 1/4 Tsp Italian seasoning
• 1/2 Tsp crushed red pepper
• 1lb Uncooked fusilli pasta
• 1/4 Cup chopped basil
• Salt and pepper to taste
• Parmesan cheese garnish
INSTRUCTIONS
1. First we will take our dutch oven and add EVOO. Sautee our meatballs till brown. Then add in our onions and peppers and sautee till translucent.
2. Next add in garlic, crushed red pepper, italian seasoning, salt and pepper and mix well. From here we will add our beef broth and cook till simmer. Add fusilli pasta and cover. Cook till pasta is al-dente. Add more broth as needed.
3. Garnish with basil and parmesan cheese and serve in a nice bowl.
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Wine: Livon Pinot Grigio
Profile: Straw yellow colored with slight ash grey reflections. It has a fragrant bouquet recalling vanilla and lime flowers. On the palate it is strong with a long finish.
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