Pantry Staple Meatball Soup
Pantry staple meatball soup uses up pantry items, and frozen meatballs to make a savory, hearty stovetop soup for dinner, lunches, or even to load up your freezer stash!
Ingredients
- 15-20 frozen meatballs
- 1 tbsp olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups diced carrots
- 1 tbsp Italian seasoning
- 284 ml can consomme
- 284 ml can rotel tomatoes
- 4 cups beef broth
- salt & pepper, to taste
- 1/2 cup grated parm (optional)
Instructions
- Heat the olive oil in a large stock pot.
- When the oil is hot, saute the onion, garlic and meatballs. The meatballs will not fully cook at this point, that is ok - they will cook in the soup.
- When the onion is translucent add the tomato paste, carrots, Italian seasoning, consomme, broth, and rotel.
- Bring to a boil, and then reduce heat to medium low and allow to simmer for 25 minutes - or until the carrots are soft and the meatballs are cooked fully.
- Remove the soup from the heat and stir in the parmesan.
- Add salt and pepper to taste.
- Serve immediately, store in the fridge for no more than 4 days, or freeze for up to 4- 6 months.
Nutrition
Serving: 250ml | Calories: 144kcal | Carbohydrates: 5g | Protein: 19g | Fat: 4g