Monday, June 16, 2008

Meatball soup from Amber C.

Meatball Soup- Amber C.
8 cups water and 8 cubes beef boullion cubes or 4 cups beef broth and a 24 oz tomato juice plain or V-8 style.
2 T olive oil
5 oz frozen spinach
1 cup celery chopped
½ onion chopped
1 c carrots chopped
2/3 t dried basil or 1 1/3 fresh
½ t oregano
2 cloves garlic minced
Salt and pepper to taste
19 oz cheese tortellini
10-15 meatballs, home made or not
Saute celery, onion, garlic, and carrots in olive oil and then add everything else and simmer 30-40 min uncovered. If you are going to freeze this cook the veggies, add the broth. Cool and when you thaw it add the meatballs and tortellini.There was not a drop left in the pan from this one! Everyone loved it, the kids had several servings each. I served it with a baguette that I had broiled with ricotta, garlic, and basil spread on top.

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