Easy FrenchGardenHouse Meatball Soup

I don’t know about you, but the days following Christmas, I am ready for a light, super easy meal.  Even when I’ve really taken good care of myself {meaning I did NOT eat the whole box of Godiva chocolate pretzels, but had just two or three} {okay, had just  two cookies, instead of a whole bowl, and really, really tried to limit the amount of sweets on Christmas day} anyway, even when I’ve been “good” I still feel the need for a light, nutritious meal.  This soup is just perfect for a “make my body feel good again” time like this week. Full of vegetables, light, and very easy to make.

FrenchGardenHouse Meatball Soup

2 lbs. lean ground beef {I use turkey}
1/2t. garlic powder
1/2t. ground cumin
pinch oregano
pinch cilantro

Mix all ingredients together in a bowl, and shape into small meatballs of 1 oz.
Set aside.

In a large Soup Pot saute:

3 oz. butter
1 cup diced tomatoes {sometimes I just use the largest can of whole tomatoes, incl. the juice}
1/2 cup diced green chilies
4 cloves of garlic, pressed or chopped
2 medium onions, chopped
1 lb. chopped green cabbage {I buy mine in a bag already done to save time if I’m in a hurry}
1 finely diced zucchini
1/2 bunch cilantro.

Add 3 quarts of beef broth. Just before broth comes to a boil, add the meatballs, one at a time. Add salt and pepper to taste. Simmer for 30 minutes. Top with chopped cilantro just before serving. Serves 12-15.

Note: this tastes even better the next day, so I like to make it ahead, then keep in the fridge in the bowl of my crockpot. Then I can just put it back in the crockpot and set it on low in the morning and it’s ready for lunch or dinner.

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