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Grass Fed Beef & All Natural Vegetables
For the Heart, From the Heart
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Italian Meatball Soup
This delicious, easy-to-prepare soup may be made with canned tomatoes and frozen
vegetables to speed preparation. Serve with garlic bread and fresh green salad for a quick,
satisfying meal.

Serves 4

Ingredients
20 Italian sausage meatballs (see meatballs recipe)
2 cups fresh or frozen vegetables, in bite size pieces
   (suggestions include beans, carrots, broccoli, mushrooms, asparagus, corn, fresh zucchini,
kale, chard)
2 cups beef, chicken, or vegetable soup stock
1 cup water
4 medium tomatoes, peeled and chopped (OR 1 can Italian-style diced tomatoes)
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder, OR 1 fresh clove garlic, crushed

10 oz. frozen cheese tortellini (optional)
Shredded Parmesan cheese

Directions
Combine all ingredients except tortellini and Parmesan cheese in a large saucepan.  Bring to
a boil.  Reduce heat; simmer until vegetables are tender and meatballs are heated through
(8-10 minutes).  

Reduce heat.  Add tortellini, fi desired, and simmer until tortellini is cooked.

Ladle into bowls, and sprinkle with Parmesan cheese.  

VARIATION:  Small shell pasta may be used instead of frozen tortellini.  Add shells with
vegetables, and simmer until  vegetables and shells are tender, about 8-10 minutes.

OPENutrition VARIATION:  skip the pasta, and add 4-5 cups of the vegetable options.