BONNIE'S ITALIAN MEATBALL SOUP

BONNIE'S ITALIAN MEATBALL SOUP image

Yield 8 TO 10 10 SERVINGS

Number Of Ingredients 35

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FOR THE SOUP:
2 QUARTS CHICKEN STOCK (HOMEMADE OR LOW SODIUM)
2 CUPS WHITE WINE (ONE YOU DRINK!)
2 CLOVES GARLIC (MINCED FINELY)
2 LARGE CANS CRUSHED TOMATOES
1 LARGE CAN WHOLE TOMATOES
2 TABLESPOONS TOMATO PASTE
2 PACKAGES BABY POTABELLA MUSHROOMS (ALREADY SLICED)
2 FROZEN BOXS SPINACH (SM.)
2 FROZEN BOXS ASPARAGUS (SM.)
1 PACKET SAZON (SEASONING)*
1 TABLESPOON ADOBO (SEASONING)*
1 BAY LEAF
1 TEASPOON SWEET BASIL (FRESH)
1 TEASPOON OREGANO (FRESH)
1 TEASPOON DEHYDRATED CHOPPED ONION
1 TEASPOON ONION POWDER
DASH OF SALT TO TASTE
PINCH OF PEPPER TO TASTE
2 TABLESPOONS OLIVE OIL
1 LARGE BAG NO-YOLK WIDE EGG NOODLES
MEATBALL MIXTURE:
2 1/2 POUNDS ITALIAN MIX (VEAL, LAMB,AND BEEF)
1 CUP HOMEMADE BREADCRUMBS
2 EGGS
1/2 CUP MILK
1 PACKET SAZON (SEASONING)*
1 TABLESPOON ADOBO (SEASONING)*
1 CLOVE GARLIC (MINCED FINELY)
1 TEASPOON SWEET BASIL (FRESH)
1 TEASPOON OREGANO (FRESH)
1 TEASPOON DEHYDRATED CHOPPED ONION
1 TEASPOON ONION POWDER
2 TABLESPOONS OLIVE OIL
THESE ITEMS CAN BE FOUND IN THE INTERNATIONAL AISLE IN ANY SUPERMARKET.

Steps:

MAKE SOUP: IN A 5 QT. KETTLE, ADD OLIVE OIL AND HEAT OIL FOR 2 OR SO SECONDS, THEN ADD THE GARLIC AND THE TOMATO PASTE. LET COOK TO WELL BLENDED. THEN ADD CRUSHED TOMATOES, WHOLE TOMATOES, WHITE WINE, CHICKEN STOCK AND THEN LET IT COME TO A BOIL. ONCE IT COME TO A BOIL YOU THEN ADD ALL THE SEASONINGS. NOW LOWER THE HEAT TO A LOW TO SIMMER, AND LET COOK . MAKE MEATBALLS WHILE SOUP IS SIMMERING. MAKE MEATBALLS: IN A EXTRA LARGE BOWL ADD ALL INGREDIENTS. NOW WITH VERY GOOD WASHED HANDS, MIX THE MIXTURE UNTIL VERY WELL BLENDED. THEN TAKE A LARGE MELON BALLER TO FORM THE MEATBALLS. THAT WILL MAKE SURE THE SAME SIZE OF ALL OF THEM. WET YOUR HANDS WITH WATER AND THAT WILL HELP TO FORM THE MEATBALLS FASTER FOR YOU AND NOT STICK TO YOUR HANDS. ONCE THE MEATBALLS ARE ALL ROLLED OUT YOU THEN DROP THEM ONE BY ONE INTO THE SOUP POT. NOW YOU WILL PUT A COVER ON THE POT, SO AS TO, COOK THE MEATBALLS. COOK FOR ANOTHER 45 MINUTES. ONCE YOU HAVE COOK THE SOUP FOR 1 HOUR AND 45 MINUTES THE SOUP IS DONE OR WHEN A FORK IN THE CENTER OF THE MEATBALL COMES OUT CLEAN. ENJOY!! MAKES 8 TO 10 SERVINGS OR FOR A CROWD!