Happy New Year, everyone! The holidays are at an end, the new year is upon us, and in my house that means one thing, food-wise. We have been feasting on chocolate and cheese and bacon and roast beast and peppermint bark and our jeans are screaming for mercy. And so for the first couple weeks of the new year the Southern husband and I get one thing and one thing only for dinner, and that is soup.
No cream soups either. The goal is to be able to sit down without popping any buttons off of anyone’s pants, especially mine. And if we have to do it, YOU have to live through it with us, so prepare yourself for a parade of soup recipes this week. I’ll ease you into it with this scrumptious Italian meatball number. Yes, there are meatballs. Yes, there are croutons. But it’s all about moderation, and if you can manage to ladle yourself out a modest amount of meatballs and croutons and go heavier on the delicious tomato broth and veggies, you are well on your way to fitting back into your Levis.
I don’t know about you, but I’m cranky when my comfy Levis are no longer comfy.
Anyway, just a quick word about the meatball part. Frozen store-bought meatballs will work perfectly fine in this soup…they’re going to simmer away enough in all the tomatoey goodness that they won’t taste that, well, supermarket-ish. But if you want to go all out and make meatballs from scratch, click here for a good dependable homemade meatball recipe.
I’ll be back next time with, yes, more soup. Hang in there with me!
Recipe adapted from The Pampered Chef Cookbook