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.
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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