The time has come. Time for my first cooking video! I’ve been into making staff spotlight videos for work lately and I thought I’d go ahead and try a cooking video with the kids. All in all, it was fun and I think it turned out great! It’s not taken from the point of view of a super steady helmet cam, but what I hope it shows is that this is a family friendly and family fun meal! We had fun making this together (until a game of hide and seek presented itself as an option), and three fourths of us gave the soup thumbs up. 😉 Couldn’t get one picky eater on board, but in the video, she says she likes it without the ingredients – so just the juice. Gotta love the honesty of a three year old!
I made my own meatballs for the soup this time because I put together a huge batch of meatballs over the weekend and froze some. I’m not above using store bought meatballs though, which you could totally do here. I’ll stick my meatball recipe at the end if you’re interested in it. It’s a little non-traditional, but I like it. Great in this meatball soup, or great to pull out the freezer on a weeknight for pasta night!
- 1 Tablespoon of extra virgin olive oil
- Salt and pepper
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 stalks of celery, chopped
- 3-4 cloves of garlic, minced
- 4 cups of beef broth
- 16 oz of tomato pasta sauce of your choice
- 2 cups of water
- 30-50 small meatballs, depending on size (recipe below, or store bought)
- 1 cup of elbow macaroni or pasta of your choice
- shredded Parmesan or mozzarella cheese for serving, if desired
Heat the olive oil in a large pot over medium high heat. Add the onions, carrots, and celery, and cook about 5-7 minutes until they begin to soften. Add the garlic, salt, and pepper, and cook 1-2 minutes more. Add the beef broth, pasta sauce, water, and meatballs, and simmer with the lid on for about 30 minutes (or more). Add the pasta* and cook until tender. Serve with shredded cheese if desired.
*The pasta will suck up most of the juice of the soup if there’s any leftover. If this is a problem for you, cook the pasta separately and serve together in bowls.
- 2.25 pounds of ground beef and pork mixed
- 2 eggs
- 1 cup of breadcrumbs
- 1 cup of Parmesan Romano cheese
- 1-2 cloves of garlic
- 1/2 onion, grated over the mixture on a box grater to catch all of the juice
- small handful of parsley, finely chopped
Mix all ingredients together in a large bowl. Avoid overmixing. Roll into balls of desired size. Bake at 350 degrees for 15-20 minutes, depending on size.
At this point you can cool and freeze or cook in sauce. I like to cook them in a crock pot of marinara all day and the juices from the meatballs really marry with the sauce and get all sorts of amazing!