Have you been wondering what to do with all that turkey stock you made last November? Getting the urge to clean for spring but still feeling this cold and smoggy Salt Lake City winter brought on burrowing through the freezer to find a large block of frozen stock and a bag of meatballs. Almost everything you need for tasty meatball soup - the rest is in your crisper drawer and pantry.
Easy Meatball Soup
- 1 medium yellow onion
- 1-tablespoon butter
- 1-tablespoon olive oil
- 1 clove garlic
- 1 package frozen meatballs (about 30 meatballs)
- 8 cups stock
- 6 oz. bowtie pasta
- Salt, freshly cracked black pepper
- Parsley, minced
Preheat oven per meatball package directions. In a Dutch oven, sauté one yellow onion in butter and olive oil. When the onion is soft, throw in a clove of minced garlic. Add the stock and bring to a boil, reduce heat and simmer. At the same time, bring a large pot of water to a boil, add salt and cook pasta to al dente. Put meatballs on baking tray and cook in the oven according to package instructions.
Cut carrots and broccoli into bite-size pieces. Mince parsley. Add carrots to stock and allow to cook for ten minutes. Add drained pasta, cooked meatballs and broccoli. Check and adjust seasoning. Cook for three minutes and serve with a sprinkling of fresh parsley. Want more information? Be sure to check out the photos with this article.
Now there is room in the freezer for ice cream! Can summer come too soon?
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