Italian Meatball Soup
Ingredients
- 2 lbs Italian style, frozen meatballs
- 4 tablespoons olive oil
- 2 medium yellow onions diced into one inch pieces
- 4 carrots peeled and sliced
- 24 cups low sodium chicken stock (6 -32 oz containers)
- 1 bunch curly endive roughly chopped
- 3 cups uncooked twist pasta
- 2/3 cups shredded Parmesan cheese optional
- 1 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.
