Name: Italian Meatball Soup
Ingredients: 1 pkg. Johnsonville Meatballs; 1 yellow onion, diced; 3 cloves garlic, thinly diced; 6 carrots, largely diced; 6 celery stalks, largely diced; Head of cabbage, cubed; 1 can of corn; 1 large can diced tomatoes; 32 oz. beef broth; 2 tsp. chili powder; 2 tbsp. tomato paste; Olive oil; Salt; Pepper

Ingredients

Scale

1 pkg. Johnsonville Meatballs
1 yellow onion, diced
3 cloves garlic, thinly diced
6 carrots, largely diced
6 celery stalks, largely diced
Head of cabbage, cubed
1 can of corn
1 large can diced tomatoes
32 oz. beef broth
2 tsp. chili powder
2 tbsp. tomato paste
Olive oil
Salt
Pepper

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Instructions

Preheat oven to 450 and bake meatballs for 25-30 minutes or until golden brown.
In stock pan saute onions and garlic in olive oil until fragrant, add carrots and celery and cook until tender.
Add salt, pepper, chili powder, and tomato paste to vegetables and continue to cook for 5 minutes.
To stock pan add remaining ingredients, bring to boil, before simmering over low heat for at least an hour.
Once cabbage is tender, add meatballs to soup, and serve immediately.