Back To All Recipes
For the meatballs:
- 1 lb @thecedarmarket ground beef (not the extra lean stuff)
- 1 jumbo egg
- 1/2 cup panko
- 1 tbsp kosher salt
- 1 tbsp granulated onion
- 1 tbsp granulated garlic
- 1/2 tbsp cracked pepper
- 2 tbsp oil
For the soup
- 2 cups @imaginesoups tomato soup
- 1 cup water or chicken broth
- 2 cups @manischewitzco egg noodles
- 1 cup onions, diced
- 1 cup cabbage, shredded
- 1 leek, diced
- 1/2 cup sweet potato, cubed
- 1 can diced tomatoes
- 1 carrot diced
- 1.5 tbsp salt
- 1 tbsp tomato paste
- 1 tbsp oil
Recipe created for Cedar Market by: @Foodkidsandsleep
The gut warming love child of a polyamorous throuple, this soup is a cross between Italian wedding soup, minestrone soup, and plain old spaghetti & meatballs. It brings together spoon tender meatballs, a chunky tomato soup and the comfort of silky egg noodles into a weeknight dinner that’ll have you heading for the nearest horizontal surface with a smile on your face!
Cooking Instructions
For the meatballs
Add the meatball ingredients together and mix by hand until just combined. Form into golf ball sized meatballs (you should get 12-16) and spray with oil. Add to a hot oven and turn to broil. Cook for 7-9 minutes.
You want it golden on top. Remove and pour the beef juices into the soup.
For the soup
Add onions, sweet potato and .5 tbsp salt to a Dutch oven along with a tbsp of water. Cover and let it steam. After 2-3 minutes, uncover and add the tomato paste and let that caramelize. Add the diced tomatoes, leeks and carrots and mix. Add the tomato soup and 1 tbsp of salt and let that simmer for 10-20 minutes.
Add the shredded cabbage and egg noodles and cover with heat off for 5 more minutes then add in the beef juices. (if stock is a little thick, add in more broth or water).
Stir to combine and garnish with parsley.
Enjoy!
