Italian Meatball Soup


  • 1 tbspOlive oil
  • 1Small onion, diced
  • 4Cloves garlic, minced
  • 6 cupsChicken or veggie stock(yakhni)
  • 2 cupsWater
  • 1 tsp Salt
  • 1 tsp Italian seasoning(msala type)
  • 1 (14 oz) can Crushed tomatoes
  • ½ lbSmall circular pasta, or small elbow noodles
  • fresh basil(tulsi), for serving, optional
  • Parmesan(pneer type), for serving, optional

Italian Meatballs

  • 1 lb ground chicken
  • 1Egg, beaten
  • ½ cup Bread crumbs
  • 2 tbsp Fresh basil(tulsi), chopped
  • 2Garlic cloves, minced
  • 2 tsp Salt
  • 1 tsp Italian seasoning
  1. METHOD:
  2. In a large bowl mix all of the ingredients for the meatballs and form them into 1” balls. These are “mini” meatballs.
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  4. Heat the olive oil in a large pot over medium-high heat. Saute the meatballs until browned on all sides, about 8 minutes. Set meatballs aside.
  5. Sauté the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute longer.
  6. Pour in the stock, water, salt, italian seasoning, crushed tomatoes and meatballs, bring to a boil.
  7. Add pasta and reduce the heat to medium and simmer for 15-20 minutes until the pasta is tender.
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  9. Ladle into bowls and top with fresh chopped basil.
  10. serve hot .

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