Meatball Soup with Vodka Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner, Lunch
Cuisine: American, Italian
Serves: 4
Ingredients
For the Soup
  • 1 24 oz Bertolli D'Italia Vodka Sauce
  • 2 tbsp olive oil
  • 4 garlic, finely chopped
  • ½ onion, finely chopped
  • 1 yellow squash, chopped
  • 1 carrot, chopped finely
  • ½ tsp chopped oregano
  • 1 tsp vinegar
  • 32 oz chicken or vegetable stock
  • Pepper
  • For the meatballs
  • 1 pound ground chicken or turkey
  • 1 egg
  • 1 tsp ginger garlic paste
  • ½ cup whole wheat breadcrumbs
  • 2 tbsp parmesan, grated
  • 1 tablespoons olive oil (optional – makes meatballs more moist and yummy)
  • ⅓ cup finely chopped dill
  • black pepper to taste
  • additional seasonings optional!
  • Cooked wild rice
  • to top
  • crumbled cheese
  • chili flakes
  • olive oil
  • cilantro or parsley
Instructions
  1. Instructions
  2. Preheat oven to 450 degrees F or you can pan fry or fry in ableisker pan. Combine all ingredients for the meatballs and mix together until just combined. Shape into golf-sized balls Place on a sheet pan in a single layer without touching each other.
  3. Bake both the meatballs 15 minutes in the preheated oven.
  4. Heat a large stockpot over medium high heat, and add the remaining tablespoon of oil.
  5. Add onion and garlic and sauté for 5 minutes until fragrant and the onion is translucent. Add in the veggies and herbs. Sauce for another few minutes.
  6. Pour in the Bertolli vodka sauce and vinegar. Once it starts boiling, add the stock. Bring it to a simmer for about 10 minutes. While this simmering, cook your rice and add it to the soup. Add in the meatballs. Simmer for 5 minutes until heated through.
  7. Taste to add more salt if needed, then serve sprinkled with chopped cilantro or parsley.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/10/27/meatball-soup/