"Meatball" Stoup

Whoo-hoo! Make this delicious "stoup" before it gets too warm or bookmark for Fall must-make recipes. This is really one of those "uh-oh what I am going to whip up for dinner" or "pantry dinners" as I like to call it. You can't go wrong here; add whatever makes you happy. But here's what happened at our house...

"Meatball" Stoup

  • Large onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, diced
  • 3 celery stalk, diced
  • 2 russett potatoes, diced
  • 1 can white beans
  • 1 tomato, diced (optional)
  • 4 tbsp. tomato paste
  • 2 tbsp. "Melange" Spice Blend 
  • 8 oz. of frozen veggie "meatballs"
  • 1/2 lb. ditalina or elbow macaroni
  • Salt
  • Pepper
  • Cooking Oil 
  • Parmesan Cheese 

In a heavy bottom pot, heat oil. Saute onion and garlic until fragrant. Add in diced carrots, celery and potatoes for a few minutes, stirring in tomato paste. Add in beans, fresh tomato, salt, pepper, and Melange with about 4 cups of water. Bring to a gentle simmer for 20 minutes. Taste for seasoning, bring to medium high heat and add pasta and meatballs. Cook on medium for about 5-7 minutes until pasta is tender and meatballs are heated through.

Serve with a little parmesan cheese and fresh bread.

P.S. Tonight's variation included chard and red beans! Delicious! 😋

Bon Appetit!

Tammy