Wednesday, January 02, 2008

Meatball Veggie Soup

This one started as an idea and turned out well.

1 can low sodium beef broth
1 envelope onion/mushroom soup mix
2 soup cans of water
1 small onion chopped
1 cup corn
3/4 cup frozen collard greens (estimate as it was the end of the bag)
1.5 cups frozen broccoli (again, estimate as it was the end of a huge bag)
1 cup chopped celery
3/4 cup chopped carrots
3 tbls fresh parsley
3 shakes of the black pepper
3 shakes of the worcheshire sauce
2 small handfuls noninstant rice (estimate about 2/3 of cup)
2-3 servings of frozen turkey meatballs (mine were 6 per serving and I put 15 in the soup pot. These were the fit and active Aldi turkey meatballs so they have a bit of a smokey flavor)
additional chopped parsley
grated/shredded parma cheese (to your taste)

Place the soup mix, broth, water, veggies, and rice in the soup pot. Start the heat and heat to boiling. Add pepper, parsley, and worcheshire sauce. Simmer until the meat balls are heated through and the rice is tender. Stir in additional parsley. Serve and top bowls with cheese if desired.

This was a nice meal for such a bitter cold day. I can't believe that they are calling for a 50 degree high on Sunday when today it was below zero.

1 comment:

Kristi said...

Ooh, I have a package of those in the freezer! I never thought about making soup with them - great idea!!