Friday, November 19, 2010

Meatball Soup!


  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 bay leaves, fresh or dried
  • Salt and freshly ground black pepper
  • 1 pound of Aidell's Zesty Italian style meatballs
  • 4 cups chicken stock or broth
  • 2 cups water
  • 1 cup dried gluten free pasta
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start dropping meatballs straight into the pot. Add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, the soup is done and ready to serve.

Serves 2-4

1 comment:

I Am Gluten Free said...

This looks so comforting. I looked at it and said "AHHHhhh." Your soup and a gluten free roll, and yummm! Thanks for reminding me how nice it is to sometimes just have a bowl of soup for supper.