| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 20g | 6g | 30g |
| sugars | fibre | protein | salt |
| 8g | 3g | 27g | 1.34g |
From the sun-kissed orchards and vast vineyards of California, I bring to you a recipe that effortlessly combines the finesse of West Coast health-consciousness with the hearty tranquility of on-the-go American comfort. I give you the Sokos Meatball Soup, a soupy delight that overflows with the goodness of hearty meatballs and a bounty of garden-fresh vegetables. 
A Bowl of Wellness
One of the reasons why I crave the Sokos Meatball Soup is its rich nutrient profile. Each spoonful brings with it the essential protein from ground beef necessary for repairing tissues and building strong muscles. The vibrant crunch from bell peppers and celery fills you up without adding too many calories, which makes this soup an excellent choice for anyone watching their weight. Moreover, these colorful veggies are treasure troves of antioxidants that synergize to keep our bodies nourished and our skin glowing.
The rejection of any artificial additives or preservatives aligns well with the concept of clean eating that I’ve always cherished as a Californian. The use of natural ingredients like tomatoes and zucchini instead of canned goods or processed sauces upholds the promise of wholesomeness inherent in every spoonful of the Sokos Meatball Soup.
Influenced by Yesteryears
The Sokos Meatball Soup also brings back the nostalgia of traditional American homestyle cooking. The soup, in many ways, can be seen as a close cousin of the classic Italian Minestrone, but instead of beans, we have protein-rich meatballs taking the center stage. I find this variation particularly agreeable for colder evenings or when one needs a nourishing bowl of warmth.
Irrespective of whether it’s served alongside a crispy, garlic-infused Bruschetta or a refreshing watercress salad, this versatile Sokos Meatball Soup is sure to warm hearts and foster camaraderie around the dinner table.
The Sokos Meatball Soup is not just a recipe – it’s a tale told in bites, a story of homeliness and wholesomeness, of the amalgamation of hearty comfort and health-forward living. It’s a testament to the culinary philosophy that I uphold and hope to pass on to my wonderful adopted children. So, grab a ladle, wear your apron, and let’s create some magic one simmering pot at a time.
What You’ll Need
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tbsp olive oil
- 1 cup chopped bell pepper
- 1/2 cup chopped celery
- 1 can (14 oz) diced tomatoes
- 1 cup tomato sauce
- 4 cups beef broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 zucchini, chopped
- 2 carrots, chopped
- 1 cup elbow macaroni, uncooked
Method
Step One
In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, salt, and black pepper. Mix with your hands until well combined.
Step Two
Next, form this mixture into small meatballs, each of them should be about the size of a teaspoon. Set them aside on a plate.
Step Three
Heat the olive oil in a large pot over medium heat. Add the meatballs and cook them until they’re brown on all sides. Be sure to turn them every few minutes so they can cook evenly. Once they’re done, remove meatballs from the pot and set them aside on a clean plate.
Step Four
In the same pot, add the chopped bell pepper and celery. Cook these until they’re soft and aromatic. Then, add the canned diced tomatoes, tomato sauce, beef broth, dried basil, and dried oregano. Stir to combine everything.
Step Five
Increase the heat to bring the soup to a simmer. Once it’s simmering, add the chopped zucchini, carrots, and elbow macaroni into the pot. Let this cook until the vegetables are tender and the macaroni is cooked, which should be about 10-15 minutes.
Step Six
Put meatballs back into the pot and let them simmer with the soup for another 5 minutes.
Step Seven
Serve this delicious Sokos Meatball Soup while it’s hot. This dish is perfect with some grated cheese on top or a side of garlic bread!
