Saturday, August 27, 2011

Meatball Vegetable Soup For Two


A crock pot is a busy girl's best friend in the kitchen; in this soup recipe, you literally throw everything in the pot and forget about it for four hours. There is minimal chopping prep, and no extra cooking or searing. This low maintenance recipe is a meal in itself: hearty, delicious, healthy, and will only leave you with leftovers for tomorrow (unless you decide to have thirds). You can easily add more vegetables to this soup, like frozen green beans or corn. It also goes well with egg noodles, orzo, or kidney beans thrown in if you want to make it a bit more complicated. But I think it's just right with the minimal ingredients, and super simple. This meatball soup is a perfect meal for two, especially on a chilly summer night. Best served with warm sourdough bread or some flavorful crackers.


Ingredients
2 1/2 cups beef broth
2 cups party size frozen meatballs from your health foods store (no fillers or preservatives)
1 small onion, diced
2 cloves garlic, minced
3 carrots, peeled and chopped
3 celery stalks, chopped
4 small gold potatoes, cubed
1 can no salt added diced tomatoes
1 tablespoon fresh parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash of sea salt and black pepper
Directions:
1. After chopping the vegetables, throw beef broth, meatballs, onion, garlic, carrots, celery, potatoes, tomatoes, parsley, basil, oregano, and salt and pepper into the crock pot and stir well. Cover and cook on high for four hours or on low for six hours. Go do something else and come back for dinner!