Leftover Meatball Soup
Add extra flavor by using canned tomatoes with herbs, or replacing the dried oregano with an equivalent amount of Italian seasoning.
Preparation time: 5 minutes
Cooking time: 15 minutes
INGREDIENTS | SERVES 6
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 teaspoon bottled minced garlic
- 1 teaspoon paprika, or to taste
- ½ teaspoon dried oregano leaves
- 1 cup canned tomatoes
- 6 cups canned or packaged beef broth
- 24 frozen meatballs, thawed
- ¼ teaspoon black pepper
- 1 teaspoon turmeric
Heat the olive oil in a saucepan over medium heat. Add the onion and garlic. Sprinkle the paprika and oregano on top of the onion. Sauté until the onion is shiny and softened (about 4 minutes).
Add the canned tomatoes, stirring to mix in with the onion and garlic. Add the broth and bring to a boil.
Add the meatballs. Stir in the pepper and turmeric. Return to a boil.
Turn the heat down to medium-low and simmer until the meatballs are cooked through. Serve hot.