Meatball and Potato Soup
This Meatball and Potato Soup is a delicious recipe for a last minute dinner. It uses frozen meatballs and is packed with lots of vegetables.
Yield: 4 people
Equipment
- 1 medium dutch oven or other heavy pot
Ingredients
- 1 tablespoon olive oil
- 2 large carrots - diced
- 4 stalks celery - diced
- 1 medium sweet onion - diced
- 16-20 oz fully cooked frozen meatballs
- 1 lbs waxy potato - I use about 8 honey gold baby potatoes
- 1 14-oz can diced tomatoes
- 2 cups water, stock or broth (I use water)
- ½ teaspoon sea salt
- ½ teaspoon granulated sugar
- ⅛ teaspoon fresh ground black pepper
- 1 teaspoon dried oregano
- 1 whole bay leaf - optional
- 1 handful fresh basil - chopped, optional
- 2 cups baby spinach (or other leafy green)
- oyster crackers - for topping, optional
- shredded parmesan cheese - for topping, optional
Instructions
- Heat olive oil in a medium dutch oven or other heavy pot over medium-high heat. Cook onions, stirring occasionally, until fragrant, about 30 seconds.
- Add carrots and celery and season with some salt. Cook, stirring frequently, until the carrots and celery have softened a bit, and are starting to brown, about 5 minutes. Deglaze the pan by adding in a bit of water and scraping the bottom of the pan to remove and dissolve all the browned food bits from the pan. This will provide a rich flavor to the soup.
- Add in and stir together all the remaining ingredients, except the spinach. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the meatballs are heated through and potatoes are soft enough. Check and stir as needed.
- Remove the bay leaf and stir in the spinach. Cook for about 1 minute, until the spinach is wilted.
- Serve and enjoy. Top with oyster crackers or parmesan cheese, as desired.