Chef Ena: Italian Meatball Soup Recipe
Italian meatball soup is always well received by my friends and family. It is a hearty and filling soup that can be served as a main course or (in smaller portions) as an appetizer to a main meal.
Ingredients
- 1 lb (approximately 12 pcs.) Pre-made italian seasoned meatballs
- 1 tbsp olive oil
- 1 tbsp butter
- 1 clove fresh garlic minced
- 1 medium chopped onion
- 1 medium size zucchini- cut into small cubes
- 1 Red bell pepper chopped
- 8 oz Fresh Mushroom chopped
- 1 can (14.5oz) Italian stew tomato
- 2 cans (14oz) chicken broth
- 1 tsp chili powder
- 1 tsp Italian seasoning
- ½ tsp sugar
- Fresh ground black pepper to taste
- 2 cups cooked rainbow spiral pasta (or any pasta desired)
Preparation Instructions
Heat pot use oil to cook meatball till slightly brown remove set aside. Add butter sauté onion and garlic for few minutes. Add zucchini, bell pepper, mushroom and meatball cook for 2 minutes. Add stewed tomatoes, broth, chili powder, seasoning and sugar let it cook for 10 - 12 minutes. Add pasta and ground pepper cook for 2 - 3 minutes.
Serving Suggestions
As a main dish serve with warm sour dough bread, French bread or dinner rolls.