Meatball soup recipe with stewed tomatoes and carrots and other vegetables and seasoning. INGREDIENTS: 1 clove garlic, finely minced 1/2 pound lean ground beef 1 large egg, beaten 1/2 teaspoon seasoned salt 2 tablespoons uncooked long grain rice 3 tablespoons fresh chopped parsley 1 tablespoon vegetable oil 2 large cloves garlic, finely minced 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon lemon pepper seasoning 2 cans condensed beef broth 2 cups water 1 cup thinly sliced carrots 1 cup thinly sliced celery 1 small can (approx. 8 ounces) chickpeas, undrained 1 can (approx. 15 ounces) stewed tomatoes PREPARATION: Combine 1 clove minced garlic with beef, egg, seasoned salt, rice, and 1 tablespoons of the parsley; shape into small meatballs. In a large saucepan or Dutch oven, heat oil over medium heat; cook remaining 2 cloves minced garlic and chopped onion until onion is tender. Add 1/2 teaspoon salt, lemon pepper seasoning, beef broth, water, carrots, and celery. Bring to a boil. Drop in the meatballs, cover, and simmer for 20 minutes. Add drained chickpeas, tomatoes, and remaining 2 tablespoons parsley and cook 10 minutes longer. Taste and add more salt and pepper, if needed. Meatball soup recipe serves 4.

No I don't have one...however I was wondering if you ever googled the recipe. There are so many recipes on the net..that are worth looking into. :)

I do it the easy way, I use a can of Progresso Minestrone soup, add a cup or so of chunky salsa, and drop in cooked meatballs.

Well, you start with some salt, pepper, an onion, a couple of bay leafs, a pot of simmering water, some tomatoes, a knife and a bull..................

Albondigas soup with rice and cilantro 2 tablespoons olive oil 2 3/4 cups chopped onions 4 garlic cloves, minced 2 small bay leaves 5 14 1/2-ounce cans beef broth 1 28-ounce can diced tomatoes in juice 1/2 cup chunky tomato salsa (medium-hot) 1/2 cup chopped fresh cilantro 1 pound lean ground beef 1/4 pound bulk pork sausage 6 tablespoons yellow cornmeal 1/4 cup whole milk 1 large egg 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/2 cup long-grain white rice Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes. Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.

This is best in a slow cooker, but simmering for a long time on a stove will do fine. This is simple and the best around. 1 bag (16 oz) frozen Italian meatballs, thawed. 1 can (14 oz) beef broth 1 cup water 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained. (Can buy at any supermarket as is in the can) 1 can (19 oz) Progresso cannellini beans, drained. Chick peas also work. Put them all in the pot, and simmer away. For a treat, pour soup into bowls and then top with a touch of Parmesan cheese.

2 tablespoons extra-virgin olive oil, 2 carrots, peeled and chopped 2 ribs celery, chopped 1 medium onion, chopped 2 bay leaves, fresh or dried Salt and freshly ground black pepper 1 pound ground beef, pork and veal combined 1 egg, beaten 2 cloves garlic, minced 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1/2 cup plain bread crumbs, a couple of handfuls 1/2 teaspoon freshly grated or ground nutmeg 6 cups chicken stock or broth 2 cups water 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini 1 pound triple washed fresh spinach, coarsely chopped In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings.