Meatball Minestrone

Here is another Sugar & Stice original recipe! Can you tell i’m a fan of broth-y soups? They are so simple to make and carry a ton of flavor. I love getting to sip on the last drips of the broth at the bottom of the bowl.

I love to make this in my pressure cooker but it can be made on the stove as well. Just know if you make it on the stove, you may have to add more chicken broth to make up for liquid lost during evaporation <— which is something that doesn’t happen inside the contained environment of a pressure cooker. Just keep an eye on your soup as your noodles cook to make sure there is enough liquid for them to soak up and still keep your dish a soup.

Serves 4-6

• 2 Tablespoons of olive oil
• 1/2 cup chopped onion
• 2 large carrots sliced or minced
• 1 teaspoon minced garlic
• 1 – 14.5 oz can of diced tomatoes
• 5 cups chicken broth
• 1/4 teaspoon each of dried basil, dried oregano, and dried parsley
• 3/4 teaspoon of salt
• 16 oz of frozen cooked meatballs (I use the homestyle great value meatballs from walmart)
• heaping 1/2 cup of elbow macaroni

Step 1: Heat olive oil in pressure cooker (or on a pot on the stove over medium heat) and add onion and carrots. Cook for 5 mins or until the onions look soft. Add garlic and cook for 1 minute.

Step 2: Add the rest of the ingredients and stir

Step 3: Cook for 4 mins in your pressure cooker and let it sit for 10 mins after it beeps. Then manually release any pressure still left. ***If cooking on the stove simmer until the noodles are soft.

And that is it! Really simple and quick to put together. We absolutely love this soup! I hope you will give it a try – Jenny