Winter Meatball Soup
Our tasty winter meatball soup with sweet potatoes and herbs is an ideal main course (lunch or dinner) idea for the colder days. It is a cozy and nourishing alternative to cold winter days.
Servings: 8 servings
- 0.5 lbs ready to use meatballs
- 2 medium sweet potatoes peeled and chopped
- 4 tbsp canned tomatoes, chopped
- 1 onion chopped
- 1 carrot peeled and chopped
- 2 tbsp olive oil
- 2 tbsp whole wheat flour
- 4-5 cups water or more as needed
- 2 tbsp parsley chopped
- 1 tbsp all purpose seasoning
Homemade meatballs (if you don't use pre-made meatballs)
- 0.5 lbs minced meat
- 3 tbsp rice for homemade meatballs optional
- 1 tbsp herbs de provence blend
In a large cooking pan saute chopped onions and carrot in olive oil until lightly brown and soft (about 5 minutes). Add splashes of water as needed to prevent onions from burning.
Add all purpose seasoning and whole wheat flour and mix well. Add 1/2 cup of water if mixture becomes sticky and lumpy.
Then, add chopped tomatoes, potatoes and sauté for another 5 minutes.
Then add meatballs (if pre-made otherwise see below how to make homemade meatballs) and remaining water and bring to a boil. Reduce heat and simmer until all ingredients are cooked.
Approx. 10 minutes before removing from stove top, add chopped parsley and simmer. Then remove and serve warm.
Make your own Meatballs
In a mixing bowl, combine minced meat with rice and seasoning blend. With wet hands gently form small meatballs (wet hands prevent meat from sticking on your fingers).
Place in a separate bowl (or freeze for future use) and add to soup as described above.
MAKE IT GLUTEN-FREE: If you wish to make this soup gluten-free, omit adding the whole wheat flour (acting as thickener) or substitute with Tapioca.