Comments on: SurvivalMom’s Italian Meatball Soup http://thesurvivalmom.com/2009/11/20/survivalmoms-italian-meatball-soup/ Survival is a Mom's Job!™ Mon, 30 Jan 2012 20:45:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Myra http://thesurvivalmom.com/2009/11/20/survivalmoms-italian-meatball-soup/comment-page-1/#comment-287536 Myra Tue, 11 Oct 2011 15:15:41 +0000 http://thesurvivalmom.com/?p=2394#comment-287536 This is a wonderful recipe. The one ingredient that I added was a box of mushrooms. It was also very economical to make. This is a wonderful recipe. The one ingredient that I added was a box of mushrooms. It was also very economical to make.

]]> By: TheSurvivalMom http://thesurvivalmom.com/2009/11/20/survivalmoms-italian-meatball-soup/comment-page-1/#comment-1737 TheSurvivalMom Mon, 23 Nov 2009 02:50:21 +0000 http://thesurvivalmom.com/?p=2394#comment-1737 I think I just might have the smartest readers in the world! Thanks, Darlene! I think I just might have the smartest readers in the world! Thanks, Darlene!

]]> By: Darlene http://thesurvivalmom.com/2009/11/20/survivalmoms-italian-meatball-soup/comment-page-1/#comment-1736 Darlene Mon, 23 Nov 2009 02:12:18 +0000 http://thesurvivalmom.com/?p=2394#comment-1736 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 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

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