What’s Cookin’ at the Works? Soup’s On! Week #10

Italian Meatball Soup 2

Greetings foodies and welcome back to another selection of the Soup of the Week Club here at Clothworks.  What started off as a few people interested in swapping and tasting yummy soup recipes has snowballed into a nearly office-wide event!  It’s hard not to want to join in the fun of participating in something that satisfies the taste buds and nourishes the tummy each Monday during lunchtime.  The wafting aroma that fills our office each week with a new & different soup or stew couldn’t be a better way to advertise, too.

This week’s selection, Italian Meatball Soup, is brought to us by one of our lovely volunteers—Gabe.  Gabe’s been lending a helping hand to Clothworks for a few years now.  She’s got a fun sense of humor, a positive attitude, and after this week’s soup selection, she knows a thing or two in the kitchen!  I guess we’ll keep her around a little longer ;)!

Being an Italian girl, meatballs are the road to my heart!!  The meatballs in Gabe’s soup were just right- not too heavy, not too skimpy, and not too overpowering in flavor!  They were meaty enough to bob around in the savory broth, and accompany the carrots, green beans, peppers and other vegetables & herbs.  What I enjoyed about this soup was that it was just hearty enough to fuel me for the rest of the day, but light enough to not weigh me down.  And in Italian, we say, “Magnifico!  Buon Appetito!”

Italian Meatball Soup– recipe from Cooking Light Magazine, November 2001 issue


1 c. Italian seasoned breadcrumbs

½ c. grated Parmesan cheese

¼ c. dried parsley

2 Tbs. water

1 tsp. dried basil

1 tsp. black pepper

1 lb. ground round

1 large egg

Cooking spray


1 & ½ tsp. vegetable oil

1 c. chopped onion

1 c. chopped carrot

½ c. chopped celery

2 c. low sodium tomato juice

½ c. chopped green bell pepper

½ c. frozen green beans

1 tsp. dried basil

1 tsp. dried oregano

1/8 tsp. black pepper

2 (14 ½ oz.) cans low-salt beef broth

  1. Preheat oven to 375 degrees.
  2. To prepare meatballs, combine first 8 ingredients in a bowl. Shape beef mixture into 30 (1-inch) meatballs & place on a broiler pan coated with cooking spray.  Bake for 20 minutes or until done. Drain on paper towels.
  3. To prepare the soup, heat the oil in a Dutch oven over medium heat. Add the onion, carrot, & celery. Sauté for 10 minutes or until tender, stirring occasionally. Add the meatballs, tomato juice, & remaining ingredients. Bring to a boil, reduce heat & simmer 10 minutes or until vegetables are done.

Yield: 6 servings (serving size: 1 & ½ c soup & 5 meatballs)

***Gabe doubled the recipe’s ingredients in order to feed the Soup of the Week Club that has grown in numbers each week here at Clothworks.

See you next week with another tantalizing soup recipe!

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