Meatball Supper Soup

From: bmcnichol

On Aug 19, 2009

I had some leftover meatballs from another meal that I wanted to use up so I used them instead of making the ones in the recipe. I used tomato puree with basil as suggested so I didn't add the basil at the end of the ingredient list. I didn't add the optional celery. Hubby thought it would make a good spaghetti sauce so I froze what was left and we will give it a try.

From: ChristineD 22

On Aug 13, 2008

Made this for dinner tonight yummy. It was very easy. I used frozen meatballs instead of making them, and added the parm cheese to the soup. I took the advice from chef 386031 instead of 2 cups of water I used one cup of water and 1 cup of v8 juice. Served with bread styx yummmy. this is a keeper thanks

From: Kasha

On Sep 21, 2006

I am raising this to 5 stars after making it the second time. Really fast to do, really easy, I had everything at home to make it. A very good recipe I will certainly make again. At the end, I found a bit of a taste from the onion soup I think I wasn't sure about so I put in a splash of red wine. This beauiful red soup-stew was also screaming for a bit of green, so in went some minced spinach. The is best not super hot out of the pot, but warm. I can't wait to see what it is like as leftovers, as it is exactly the kind of recipe that gets better a day or two later. Good one, everyone should try it, anyone would like it.

From: Teachingjill

On Oct 9, 2005

Excellent recipe! I combined steps 8 and 9 putting the meatballs (after browning) and sauce together for 40 minutes and it was delicious- highly recommended for a week-end meal when you have a little extra time.