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
Instructions
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.
Bake both the meatballs 15 minutes in the preheated oven.
Heat a large stockpot over medium high heat, and add the remaining tablespoon of oil.
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.
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.
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/