Italian Meatball Soup
By: Casa Di Bertacchi Meatballs
For a delicious, warm finish to your day try some Italian Meatball Soup. This is a winner among Italian soup recipes and we'll surely become a favorite of yours.
Ingredients
- 2 pound Casa Di Bertacchi Italian Style, frozen
- 4 tablespoon olive oil
- 2 medium yellow onions, diced into one inch pieces
- 4 carrots, peeled and sliced
- 24 cup low sodium chicken stock (6 - 32 ounce containers)
- 1 bunch of curly endive, roughly chopped
- 3 cup uncooked twist pasta
- 3/5 cup shredded Parmesan cheese, optional
- Cracked black pepper
Instructions
- Place large soup pot on medium-high heat. Add olive oil and preheat for 2-3 minutes.
- Add chopped onions and carrots to soup pot. Stir vegetables into olive oil and sauté for 5 minutes, stirring occasionally until onions are translucent.
- Pour chicken stock into pot with onions and carrots. Add frozen meatballs and uncooked pasta.
- Add rough chopped endives to soup pot. Bring soup to a low rolling boil. Simmer for 10-11 minutes or until pasta is al dente and meatballs are fully heated through.
- Season soup to taste with fresh cracked black pepper. Ladle into soup bowls and garnish with shredded Parmesan.