Hearty Vegetable Soup with Meatballs

 This excellent cold-weather soup is quick and easy to prepare. With plenty of vegetables and meatballs, this hearty meal is sure to offer leftovers for another day. 

Hearty Vegetable Soup with Meatballs:

1 tbsp. (15 mL) butter or margarine

1 tsp. (5 mL) vegetable oil

2 large onions, coarsely chopped

3 or 4 large carrots, coarsely chopped

3 stalks celery, sliced in ¾-in. (1.9 cm) chunks

1 large potato, in ¾-in. (1.9 cm) dice

One 28-oz. (796 mL) can diced tomatoes, undrained

5 c. (1.125 L) chicken or other stock (see Note)

1 tsp. (5 mL) dried basil

1 tsp. (5 mL) dried oregano

½ tsp. (2.5 mL) garlic powder

Salt and pepper, to taste

Meatballs as required, prepared about 1-in. (2.54 cm) in diameter (see Further Note)

1 c. (250 mL) pasta shells or bows

In large, heavy-based saucepan over high heat, melt butter or margarine and a little oil until sizzling. Sauté all prepared vegetables except tomatoes for 10 min., stirring frequently. Add tomatoes with juice, stock, and seasonings. Bring just to the boil. Cover and reduce heat to simmer 30 min., stirring occasionally (see One Last Note). Add cooked meatballs or ground beef and pasta. Cover, simmer, and stir occasionally, a further 20 min., or until pasta is tender. Serves 6-to-8.

Note: See How to Make Stock.

Further Note: See the Index for How to Make Meatballs.

One Last Note: Thawed meatballs can be baked at 350 deg. F. for about 20 min., or fried. Drain and blot fat away fat before adding meatballs to soup. If you’re seriously pressed for time, use commercially prepared, unsauced meatballs. Using previously cooked, frozen ground beef is even simpler. I keep some bagged and labeled in the freezer for a day when I don’t feel like cooking. Should you do the same, stir in the pasta shells or bows 10 or 12 min. before the vegetables and soup finish cooking.

Here’s what you need:

Fresh veggies.

Diced canned (or fresh) tomatoes with juice.

Poultry, beef or vegetable stock (see Note).

Meatballs (see Further Note and One Last Note).

Here’s what you do:

Peel and chop.

Sauté veggies in butter or margarine. 

Here’s what you add:

Use small shell or bow pasta ... Each, delicious!

Meatballs fried ...

… or baked. Protect the skillet handle with foil. 

Here’s what you get:

Hot soup and plenty of it! Let its fragrance embrace you.