EATBALL SOUP - Don't Lose This😍


EATBALL SOUP - Don't Lose This😍


2 tablespoons olive oil

1 medium onion hacked

2 huge carrots stripped and slashed

3 stems celery hacked

1 1/2 cups green beans managed and cut in one inch sections

1 1/2 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

6 cups low sodium hamburger stock

1 can (8 ounce) pureed tomatoes

1 can (14.5 ounce) fire broiled tomatoes

1 1/4 lbs new or frozen meatballs

3/4 cup Small Farfalle pasta (ditalini, acini de pepe or orzo)


In a huge weighty stockpot heat olive oil over medium intensity. Add the cleaved onion, carrots, celery and green beans. Cook for 7-8 minutes or until somewhat delicate and fragrant. Add parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes; blending continually.

Pour in hamburger stock, pureed tomatoes, fire cooked tomatoes and meatballs; stew for 7-10 minutes. Add the pasta and cook for 10 extra minutes; serve instantly.


You can utilize new or frozen turkey, hamburger, pork or chicken meatballs. They all taste great in the soup.

I lean toward new vegetables however frozen can be utilized when absolutely necessary.

Canned fire cooked tomatoes will be tomatoes burned over an open fire before they are diced and canned. They can be found at your neighborhood supermarket with the other canned tomatoes.

Assuming you will freeze or store any of this soup for later utilization eliminate the piece that you will put something aside for a later date prior to adding the pasta. Keep down a proportionate measure of pasta and add it at the time that you warm the soup.

Any little pasta will work like Small Farfalle, ditalini, acini de pepe or orzo.

For added flavor add 1-2 tablespoons of newly ground Parmesan Cheddar.