Sunday Meatball Soup

Serves: 6-8, Prep time: 30 mins, Cook time: 30 mins - 1 hour

Ingredients

Meatballs

1/2lb ground beef

1 egg

1/4 cup quick oats or breadcrumbs

1/8 c fresh parsley, chopped small

1/2 tsp paprika

1/2 tsp dill

1/2 tsp nutmeg

salt and pepper

Soup

1 medium onion, chopped

2 sticks celery, chopped

3 medium carrots, chopped

1/2 red pepper, chopped

1-2 c water

3 cloves garlic, minced

5-6 cups broth (any variety)

1 tsp thyme

1/4 c fresh parsley, chopped small

1 bay leaf

1 c vermicelli noodles (any pasta will work. We used macaroni noodles for this)

salt and pepper to taste

Directions

Prep your onion, celery, pepper, and carrots

Add the vegetables to the pot and sauté for 5 minutes. Add a bit of the water to prevent sticking to the pot. After a couple minutes, add the remaining water.

Stir in the garlic, parsley, and thyme, and cook for 30 seconds.

Add in the chicken broth and the bay leaf and stir to mix. Cover with lid and let simmer for 30 minutes to an hour. The longer it simmers, the better the flavour will be.

Meanwhile, in a medium bowl, mix together ground beef, egg, quick oats, and spices.

When time is up, bring the simmering broth and veggies to a boil. Using a small spoon, form little meatballs with your hands and drop into soup. Stir. Add the macaroni noodles. Cook until noodles are tender, about 15 minutes.

After noodles are tender, turn the stove to low heat and keep soup at a simmer for up to an hour.

Season the soup with salt & pepper as needed. Serve with fresh buns and enjoy!