Meatball Soup

Chances are you’ve seen 5 Eyewitness News Anchor, Paul Folger anchoring the 5, 6 and 10 p.m. newscasts for 5 EYEWITNESS NEWS. Along with keeping the community informed he also has a passion for cooking. He stopped by to make Meatball Soup, which is a perfect weeknight dinner idea.

To connect with Paul, click here.

Meatball Soup Recipe

16 oz. bag of frozen meatballs
1 and ¾ cup of beef or chicken broth
1 cup of water
1 can 15 ounce cannellini beans
1 can 28 ounce diced tomatoes
1 smaller square of a parmesan cheese rind or 1/3 cup grated parmesan cheese. The one in the green can is fine.
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 clove garlic
1 medium onion
1 Tablespoon olive oil
1 cup of mozzarella cheese.
Crusty Bread Slices

1 Medium Pot
1 Potato Masher
Broiler or Torch to melt cheese at end

Dice onion and garlic. Place in pan on med to high heat with olive oil. Cook and stir until translucent.
Add Italian seasoning, garlic powder and salt.
Add tomatoes in pan. Then crush the tomatoes with the potato masher.
Add beans to the pan.
Add broth and water.
Add meatballs.
Add parmesan cheese
Simmer 20 minutes on medium heat
Spoon into bowls. Top with bread slice and mozzarella cheese.
Then transfer to broiler and brown bread and cheese.

If you have questions about the Nordic Ware product that was featured in today’s segment, click here.

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