Simpler Living Blog

RECIPES

Spring Soup Recipes for Busy Gardeners

Name: Spaghetti and Meatball Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 carrot, peeled and chopped into a small dice; 1 medium yellow skinned onion, chopped; 2 small ribs celery ,chopped; 3 cloves garlic, chopped; 3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can; 3 cups chicken stock, available in a box on the soup aisle; 1 pound ground beef, pork and veal mix (meatloaf mix); 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table; 1/2 cup Italian bread crumbs; 1 large egg, beaten; 1/2 pound favorite small pasta, such as orzo, small shell, or elbow macaroni

Spring is perfect soup weather. It’s easy, it’s quick, and many times you can leave it to simmer while you work outside. Around my house it is a staple as springtime is very busy on the farm! New baby animals being born, gardens to ready up, tend and plant and lots of other outside chores. Try these recipes on the stove top or in the slow cooker.

Recipes in This Roundup

Spaghetti and Meatball Soup

Lehman's

Prep Time:

10 minutes

Cook Time:

25 minutes

Ingredients

2 tablespoons extra-virgin olive oil
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery ,chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix)
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs
1 large egg, beaten
1/2 pound favorite small pasta, such as orzo, small shell, or elbow macaroni

Instructions

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, carrots, onions, celery, garlic and sauté 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, breadcrumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to a boil, then stir in pasta.
Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Serve hot with garlic bread and a green salad.

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Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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