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+ servings

Sausage Meatball Soup

This recipe contains two of my favorite dishes combined into one meal. It makes a perfect light dinner option, or serveit along side a roll of crusty bread for a heartier meal. Making an extra batch of meatballs to freeze for another soup night is a terrific idea.
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Prep Time 15 mins
Cook Time 40 mins
Servings 4 people

Ingredients
  

Meatballs

  • 1 pound ground sausage
  • 3 tbsp Bisquick
  • 1 tbsp almon flour
  • 1 egg
  • ¼ tsp ground nutmeg
  • a pinch of ground cinnamon
  • a pinch of ground cloves
  • salt & pepper

Soup

  • 1 onion (finely chopped)
  • 2 tbsp butter
  • 2 carrots (peeled and sliced)
  • 2 cloves garlic (finely chopped)
  • 6 cups chicken or vegetable brotj
  • 2 cups potatoes (peeled and cubed)
  • ½ cup chopped parsley

Instructions
 

Meatballs

  • In a large bowl, combine all the ingredients. Season with salt and pepper. Form into one-inch meatballs and set aside.

Soup

  • In a large saucepan, brown one finely chopped onion in two tablespoons of butter. Add two sliced carrots and two cloves of finely chopped garlic and cook for five minutes.
  • Add six cups of broth and two cups of cubed potatoes and bring to a boil.
  • Reduce the heat to a simmer and add the meatballs to the simmering broth.
  • Cover the saucepan and simmer for about forty minutes or until the vegetables are tender and the meatballs are cooked through.
  • Add one-half cup of chopped parsley and adjust the seasoning if needed.
  • Serve and enjoy!
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