This soup is one that Joan (Linda's sister) learned from her friend Jeannie Carr, another fantastic cook in her own right. Jeannie invited Joan over for lunch one afternoon and served this soap with a simple green salad and crusty bread. Joan was hooked and has been making it on a regular basis every since. The soup is much like Grandma’s Meatball Soup but differs with the addition of tomatoes, making this a tomato based soup. It is perfect for a meal by itself or a starter. This soup is also great leftover. Joan usually makes a big batch and uses it all week long.
| Servings | Prep Time |
| 4-6 people | 30 minutes |
| Cook Time |
| 45 minutes |
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This soup is one that Joan (Linda's sister) learned from her friend Jeannie Carr, another fantastic cook in her own right. Jeannie invited Joan over for lunch one afternoon and served this soap with a simple green salad and crusty bread. Joan was hooked and has been making it on a regular basis every since. The soup is much like Grandma’s Meatball Soup but differs with the addition of tomatoes, making this a tomato based soup. It is perfect for a meal by itself or a starter. This soup is also great leftover. Joan usually makes a big batch and uses it all week long.
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Ingredients
Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion
- 2 cloves garlic, diced
- 2 medium carrots, cut into 1/4 inch slices
- 1 medium stalk celery cut into 1/4 inch slices
- 2 tablespoons basil, parsley, thyme, sage any or all chopped
- 3 cups plum tomatoes canned or fresh
- Kosher salt and coarse ground pepper to taste
- 7 cups chicken or vegetable broth
- 2 small zucchini, cut into 1/4 inch slices
- 2 cups spinache, chopped
Turkey Meatball Mixture
- 1 pound ground turkey
- 1 egg, slightly beaten
- 1 slice bread soaked in 13 cup of milk and squeezed out before adding to the meat mixture
- 1 clove garlic, minced
- 1/4 cup Italian parsley, chopped
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Coarse black pepper
- 1/3 cup Romano cheese, plus extra for serving
Servings: people
Instructions
- In a large stock pot, heat olive oil over medium heat. Add the onions and sauté until soft, about 5 to 8 minutes. Add the garlic and sauté for 1 or 2 minutes longer until soft and fragrant. Add the carrots, celery and herbs of your choice. Sauté for 10 more minutes.
- Add tomatoes, salt, and pepper. Cook soup for about 15 minutes or until tomatoes thicken a bit. Add the broth or water, and zucchini. Simmer another 10-15 minutes.
- While the soup is cooking, prepare the meatballs by mixing well all the ingredients together in a medium bowl. You can mix by hand or with a spoon. Shape into small meatballs and drop into the cooked soup at one time. Cook an additional 20 minutes, skimming off any foam or fat from the top of the broth.
- Add the spinach and cook for another 2 to 3 minutes or until wilted. Serve with a little extra virgin olive oil drizzled on top.
