InspirationBev Cooks Weeknight Italian Wedding Soup and Snack Girl Meatball and Orzo Soup
- 2 tsp olive oil
- some onion (I pulled out my onion from my hanging veggie holder and it was icky! Didn't have any other onion so I resorted to picking out the bits of onion from my peppers & onion stirfry mix. Now it's just peppers left in the bag.)
- 2 cloves garlic, minced (from a jar!)
- 46 oz chicken stock
- couple handfuls carrot shreds (from a bag!)
- 2 regular carrots, cut into rounds (had a couple leftovers hanging out in the crisper drawer)
- 14 oz can cannellini beans, drained
- some frozen meatballs (I had a few beef ones left and a new package of turkey)
- couple handfuls of spinach, chopped
- 4 oz pasta
|Soup on the left, pasta on the right|
Meanwhile, heat up the meatballs in a bowl in the microwave because if they're frozen, they're going to take forever to heat up in the soup. Might as well give them a head start.
Let it all cook together a bit to let the flavors meld. I would say about 25 minutes at a low simmer. I was surprised, when the meatballs cooked in the soup, they got bigger. Totally unexpected.
We shaved fresh parmesan cheese on top of our bowls of soup.
This was a comforting, cozy soup. Sonny D ate the meatballs and pasta. Husband Jeff and I liked it a lot, but we also love the Progresso version from a can. Since I used turkey meatballs, mine was less greasy than the canned version, but that's a good thing.
This made a lot, we had dinner the first night, 2 servings for lunch, and 2 more servings for dinner the second night. I love soup that makes a large batch.
One mistake I made was to cook the pasta separately. I did that because otherwise it can suck up all the moisture of your soup and release some starch, making it too thick. Next time I would either flavor the pasta water by adding some herbs or maybe chicken bouillon which would ensure the pasta wasn't too bland, or cook the noodles directly in the soup.