Italian Meatball Stuffed Pepper Soup

Originally posted October 8, 2014

I am famous for several recipes (in my house, anyway) and one of them is my Italian meatballs.  I made them ahead of time and put them in the fridge overnight.  Then  while visiting my friend Pat, she gave me a recipe for stuffed pepper soup (she got the recipe from her friend Edie so, thanks girls!!).  I thought combining the two together would be really yummy.  I was right!

Italian Meatball Stuffed Pepper Soup

Recipe for Italian Meatballs:

• 2 lbs.  ground beef (the leaner the better)
• 2  eggs
• 1/2  c. bread crumbs
• 2   1/2  Tbsp. Italian seasoning (oregano + basil)
• 1/2  tsp.  red pepper flakes
• 1/2  tsp. salt
• 1/4  tsp. pepper

Mix beef, eggs, crumbs and all spices together.  When well-mixed, form into 1 and a half inch balls.  Lay in a uniform layer in large, deep skillet. Cook over medium heat and brown on all sides until mostly done (they will finish cooking in the soup).




Stuffed Pepper Soup ingredients:

• drizzle of olive oil
• 1 can stewed tomatoes + 2 cans water
• 1 small can tomato sauce
• 1 c. uncooked minute rice
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large shallot. chopped finely
• 3 cloves garlic, minced
• 1/4 c. brown sugar
• salt & pepper to taste

[soup recipe tweaked the Paper Plate Diva way ;)]

Turn on skillet full of meatballs to medium heat; brown meatballs on all sides.  If you used lean meat then you should have hardly any grease in the pan.  Move meatballs to the sides of the pan and drizzle a tiny amount of olive oil in the middle.  Add shallots, peppers and garlic and sautee for about 4-5 minutes.  Add tomato sauce, stewed tomatoes, 2 cans of water, rice and brown sugar; mix everything together.  Keeping heat on medium, bring soup to a simmer.  Add salt and pepper to taste and cook for about 25 minutes.

This is such a wonderful Autumn soup!  It’s very hearty and satisfying. The brown sugar really adds that something extra. Thanks again Pat for the super ideas!