Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is my all time favorite soup! It is so hearty and goes wonderful with some crusty bread. Altho it's a long list of ingredients, it's really very simple.

Ingredients Nutrition

Directions

  1. In bowl, combine first 7 ingredients with 3 Tablespoons of water.
  2. Mix lightly.
  3. Shape into about 24 meatballs.
  4. In hot butter in large Dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
  5. Drain off fat.
  6. Set meatballs aside.
  7. In same Dutch oven, combine 2 cups water with remaining ingredients.
  8. Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
  9. Add meatballs and simmer 20-30 minutes longer.
  10. Good served with Parmesan on top.
  11. If soups seems too thick, thin with water.
Most Helpful

4 5

instead of adding water to the soup i added 4 cups of V-8 juice and gave the soup a tomato base. We really enjoyed this soup this way. Great recipe. It was ez to make. I also added 1/2 c of green pepper and some fresh mushrooms to the ingredients because I had them in the fridge. Tasted great and will definitely make again.

5 5

I made it pretty much as directed, except I left the bread crumbs out of the meatballs - to make them closer to a "primal or paleo" recipe. I took it to the Tacoma Catholic Worker and everyone loved it - came back for 2nds and thirds. I will definitely be making this again!
My husband overheard a comment that it tasted like something you'd get at Olive Garden!

3 5

Not bad but am not sure I care to make it again. I followed the recipe as written and am not too impressed with the taste of the soup. It is better the next day, though.