Cozy Sausage Meatball Soup

This soup (and many variations like it) has become a staple in my house during the cold season. The recipe comes from the basic structure: meat (sometimes optional), lots of veg, chicken stock, parm rind, and seasonings. From there you can get all fancy with it or keep it real simple. For this soup I made mini meatballs with some sausage meat, and added canned tomatoes for a minestrone-esque vibe. The turmeric and cinnamon make it feel extra warm and cozy during a cold Sunday night.

Sausage 

Egg

Panko

Potatoes 

Celery

Onion

Carrot 

Garlic 

Spinach or any leafy green. 

Canned whole tomatoes 

Chicken or Vegetable Stock

Parmesan rind 

Olive Oil

Bay leaf 

Cinnamon

Turmeric 

Oregano 

Garlic Powder

Salt 

Pepper

Mix together 1 pound of sweet Italian sausage, 1 egg, 1/4 c Panko, and 1 teaspoon of salt. Roll into mini meatballs, about the size of a tablespoon. 

Dice 4 potatoes, 4 stalks of celery, ½ a yellow onion, and 4 carrots. Slice up 3 cloves of garlic. 

Add 1 tablespoon of olive oil to a dutch oven or heavy bottomed pot. Heat over medium and add meatballs, 6 at a time. Brown in batches for about 3-4 minutes on each side. Remove from the pot. 

Add 3 tablespoons of olive oil to the pot along with the fat from the meatballs. Add all the veggies at once and stir. Cook veggies for 8 minutes to soften. Add 1 teaspoon of salt, 1 tablespoon of pepper, 1 tablespoon of dried oregano, 1 teaspoon of cinnamon,1 teaspoon of turmeric, and 1 teaspoon of garlic powder. Continue cooking for 5 more minutes. 

Add 1 28-oz can of crushed tomatoes and 3 cups of chicken or vegetable stock. 

Add a bay leaf and parm rind. Bring to a boil. 

Once boiling, add meatballs and cover. Simmer for 25-30 minutes stirring occasionally. 

Remove bay leaf and parm rind (but sometimes it just melts into the soup so no stress if it goes M.I.A). Add 2 cups of leafy greens (spinach, kale, chard whatever you’re feeling) and cook for the final 3 minutes. Serve.