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SurvivalMom’s Italian Meatball Soup

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Posted by thesurvivalmom on Nov 20, 2009 in Featured, Food Storage, Recipes | 2 comments

I guess it wasn’t very nice of me to tempt you with just the title of my Italian Meatball Soup, and then not share the recipe!  Someone asked for it, so here it is.  This was shared with me many years ago by a good friend, Annie Bork.  I’ve tweaked it a bit, and what’s great for us SurvivalMoms is that the only fresh ingredient you need is ground meat.  Everything else, including the veggies can be in your long-term storage.

What's not to like?? photo by Vanessa Pike-Russell

SurvivalMom’s Italian Meatball Soup

Mix together in a medium size bowl:

1 lb. ground beef

1/2 c. bread crumbs

1 egg, beaten

2 T. milk

1/2 c. chopped onion

1/2 t. Italian seasoning

1/2 t. salt

1/4 t. pepper

Heat up a large skillet.  Add 3 or 4 tablespoons oil to the heated skillet.  Form meat mixture into small meatballs.  Brown in oil, remove from pan and set aside.

In a large pot, combine these ingredients:

16 oz. can chopped tomatoes

16 oz. tomato sauce

1 c. water or beef broth

2 t. instant beef boullion (omit if using beef broth)

2-3 t. sugar or 1/2 t. sugar substitute

1 cup each, sliced carrots, celery and zucchini

1/2 to 1 cup chopped onion

1/4 c. fresh Italian parsley, chopped

1/2 t. Italian herbs

Bring mixture to a boil.  Reduce heat and simmer for 10 minutes.  Add meatballs and cook for an additional 15 minutes.  Top each serving with grated mozzarella or freshly ground parmesan cheese.  Serve with warm, crusty buttered bread.  Oh my gosh, I am so in the mood for this!!

 

© 2009, thesurvivalmom. All rights reserved.

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2 Responses to “SurvivalMom’s Italian Meatball Soup”

  1. Darlene says:
    November 23, 2009 at 2:12 am

    All of this recipe can be from your food storage if you can your meatballs with or without the soup.

    I made meatballs, put them on a rack set on top of my jelly roll pan (the cookie sheet with a lip around it). I then baked them for 10 mins at 350 degrees (on the rack/cookie sheet). I let them cool and put them in the fridge. The next day (when I had more time) I put an arbitrary 12 meatballs in a pint canning jar and filled it with tomato sauce. (12 meatballs because there's only 2 of us and we REALLY don't need to eat a pound of meat each and would if we don't portion it out!). I used just plain tomato sauce, because I didn't have time to whip up something else (I was canning 150lbs of potatoes, a pumpkin and some dried beans at our County cannery. I only had 4 hrs to get it to the processing area, ready to be processed.) I can tell you, the finished meatballs in sauce was GOOD with some spaghetti. We simply used more sauce, seasoned it the way we like for spaghetti and then dumped the sauce and meatballs into the pot with the seasoned sauce. Worked a treat! And since the sauce isn't seasoned with anything I can then add any seasoning I want to change the flavor – pizza sauce, sloppy joes, etc in a hurry.

    You can do the same thing with your soup. Make it up ahead of time and then can either what's left from a meal or make a double batch and can it. The only down side is that you WILL need a PRESSURE CANNER (not a pressure COOKER) to can this item. Not sure of your processing time, but you'll process it for the time for ground beef. Probably about 90 mins. starting at 10lbs of pressure and adjust upwards according to your altitude. You could do it in pint or quart jars (If I'm making soup, it's going to be in Quart jars, as anything less doesn't fill up a 17 ds.) Another option is prepare and partially cook the meatballs (they'll stay together better) and while the meat is cooking in the oven, make the sauce on the stovetop. Season it for the soup and put the meatballs in the jars and pour the sauce over it. Then all you have to do is add the rest of the ingredients. It will be faster that making it from scratch and cheaper than buying them in the store – tastier and healthier too!

    HTH,
    Darlene in North GA

    reply

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