So this soup couldn't be more easy, or more delicious! Molly right now is unsure of meatballs, she doesn't want to eat them. Which I have no idea why not but none the less there you have it. This was fairly simple, and it is a tomato and beef stock based soup vs a traditional chicken stock/Italian wedding style soup. I found it to be very good!
2 tbsp butter
4 carrots, chopped
2-4 stalks of celery, chopped
1 14oz can of diced tomatoes with Italian seasoning
3 tbsp parsley chopped
4 cups beef stock
2 cups water
3 tbsp onion soup mix (I buy mine in bulk this is how much I used, or you can just one one onion soup packet)
1 bay leaf
1/2 tsp basil
1/2 tsp oregano
salt and pepper to taste
1/2 38 oz package of frozen turkey meatballs (I used Italian style)
3 tbsp shredded parmesan cheese for topping.
1. In a big stock pot or dutch oven put butter, carrots and celery. Cook for about 5 min. on medium heat until softened.
2. Add onion soup mix to veggies and stir to combine (if you are using beef bouillon instead of actual stock add that now) then add tomatoes, parsley, water and stock. Stir to combine and then add seasoning; bay, basil, oregano and salt & pepper. Bring to a boil and then reduce heat to simmer. Cover and cook for 20 min.
3. Add defrosted meatballs to soup, cover and cook for an additional 10 min.
4. Serve with sprinkling of cheese on top.
Also I served this with garlic parmesan bread (canned biscuits jazzed up with garlic butter and shredded parmesan prior to baking)
Click here to go to the site that provided the original recipe Relish (a meal planning site that makes my life easier!)