Peas and Meatballs Soup

 Looking for a hearty soup to warm you up on a chilly day? This tomato-based peas and meatball soup perfectly fits a cold day.

My cousin Jimmy and his wife Carmie are just as passionate about preserving old family recipes as I am.

My cousin sent me this recipe about a year ago, and honestly, I wasn't that impressed. But Jimmy was persistent and insisted that we try this soup. We finally gave in and gave this recipe a try, and we're so glad we did. 

It was so good especially served it with fresh Italian bread. This recipe makes a large enough pot of delicious soup to have leftovers for another day.

We come from an Italian family and have many favorite recipes from our parents and grandparents. I never remembered this soup from our family, but this is a recipe that Carmie grew up with. Carmie's mother Anne made this soup and Carmie carries on the family tradition of peas and meatballs soup.

Ingredients for Meatballs:

• 1 lb. of ground beef
• 1/4 cup seasoned bread crumbs (moistened with water or milk to form a paste)
• 1 egg
• 1 tablespoon parmesan cheese
• 1/2 teaspoon of oregano
• 1/2 teaspoon of basil
• 1/2 teaspoon parsley
• 3/4 teaspoon pepper
• 3/4 teaspoon salt
• 2 teaspoons chopped garlic
• 1/4 cup oil for frying

Ingredients for Soup:

• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cand of regular sweet peas undrained
• 4 cups of water
• Salt and pepper to taste

Directions:

1. Moisten the bread crumbs then add to ground meat. Add the egg and mix well.
2. Add the remaining seasonings (except the oil) and mix thoroughly.
3. Form miniature meatballs (as for wedding soup) about the size of a marble.
4. Fry the meatballs in the oil until they are brown and cooked through.
5. In a large saucepan place the the meatballs with the oil they were cooked in and all other ingredients.
6. Bring to a full boil, then reduce the heat to a slow simmer and cook until the sauce thickens. (About 1 and a half to 2 hours)
7. Serve with fresh Italian bread.

The photo above shows the size of the meatballs. You could make them a little smaller than this. You can also bake the meatballs in the oven, but you won't get the added flavor from frying them in the soup.

More recipes on my blog from my cousins Jimmy and Carmie:

Canning and Preserving EggplantsHow to Make Roasted Red Peppers

 

Hearty Chicken Tortellini Soup with Meatballs

Winter is now upon us, and there is nothing better than warming up with a hearty and delicious bowl of homemade chicken tortellini soup. This soup is a favorite in our house all through the cold weather season.

This soup is a great starter for any meal or, this soup can be a meal in itself. The soup is filled with chicken, tortellini, and meatballs,  all in this flavorful chicken broth. This soup is sure to fill you up on a cold winter day.

This is just one of the many soups we enjoy in the cold weather season, so stay tuned for more delicious soups.

INGREDIENTS:

 Soup:

• 12 oz bag of Fresh or Frozen Tortellini
• 2 Tomatoes
• 1 bag celery
• 1 bag carrots
• 1 big onion
• 2 or 3 large bone-in chicken breasts
• Vegetable or chicken bouillon
• 1 or 2 cans of chicken broth 

Meatballs:

• 1 lb. beef/veal/pork mixture
• 1 egg
• 1/2 cup Parmesan cheese
• 1 cup seasoned breadcrumbs
• Garlic salt and pepper to taste

INSTRUCTIONS:

1. Cut up tomatoes into 4 sections each
2. Cut onion into 4 to 6 sections
3. Clean celery and carrots
4. Put all vegetables and chicken breasts in a large stock pot, cover with water, and come to a boil
5. Reduce heat and let this cook for 45 minutes to one hour
6. While this is cooking make your meatballs
7. Add Parmesan cheese, garlic salt, egg, breadcrumbs, and pepper to the meat and mix thoroughly
8. Shape into small meatballs and bake in the oven at 350 degrees for 20 minutes
9. Using another pot under a strainer drain the broth, and discard the tomatoes and onion.
10. Cut the celery and carrots into small pieces and add to the broth
11. Shred the chicken and add to the broth
12. Add 2 or 3 vegetable or chicken bouillon cubes and chicken broth if more liquid is needed
13. Add the tortellini, and return to the stove, bring to a boil until the tortellini is cooked
14. Reduce heat and simmer for 15 minutes.

As always thanks for stopping by and I hope you enjoy this easy chicken tortellini soup.

Barilla Collezione Pasta, Three Cheese Tortellini, 12 Ounce (Pack ofSwanson Broth, Chicken, 48 Ounce (Pack of 8)4C Seasoned Bread Crumbs, 92 OunceMilano's Parmesan Cheese Jars, Imported Grated, 8 OunceCooks Standard Classic 02520 12 quart Stainless Steel Stockpot withOh My Cook ! Stainless steel Ladle 11"KOVOT Set of 4 Speckled Ceramic Soup Bowls With SpoonsSweese 1108 Porcelain Fluted Bowl Set - 26 OZ Deep