Yummy Meatball Soup Pin It

Yummy Meatball Soup http://www.ClinkTimes.com So….it’s the weekend and for me that means SOUP!

I’ve been so hungry for this soup …. I went ahead and made the meatballs yesterday so they would be ready.

They actually taste better if they’ve been frozen. I don’t know why… but they just do.

You don’t even cook the meatballs first … you just put them in the soup and let them simmer.

They come out perfect EVERY time and they really are the Best Meatballs EVER!

I even treated myself to a NEW heavy duty Cast Iron stock pot just to make this soup! HA HA!

It’s the most beautiful color of orange too! The best part is I shopped for it at a discount store and got it for half it’s original price! YEAH!

How awesome is THAT??

I’m sure it’s going to taste even better because of it!! LOL!

Yummy Meatball Soup http://www.ClinkTimes.com Not really… but it’s a good excuse… not that I need one.

The real STAR of this soup is the homemade Liquid Gold Chicken Stock that I made a few weekends back.

You can use store bought but it really does taste better with the real deal… made from scratch.

Trust me… make some and you’ll never want to buy it again.

You can see it over there in the picture of my garage freezer. This is where I keep all my Freezer Cooking!

I made 11 “tubs” of it on the day that I made stock. Each tub (which is a “free” leftover lunch meat container… can you say FRUGAL?) holds  2 – 1/2 cups or 20 ounces of stock.

So if you do the math on the savings … a 32 oz “box” of Great Value Chicken Stock runs around $2.00. But because the stock was basically FREE… I almost paid for HALF of that NEW SEXY POT!

Totally worth it! Especially when you just put the stuff in a pot and let it cook. Easy Peasy!

OK… enough preaching… Soup’s ON!

Meatball Soup


  1. 2 teaspoons EVOO
  2. 2 thinly sliced garlic cloves
  3. 1/4 teaspoon red-pepper flakes
  4. 1 bunch fresh kale or spinach... your choice
  5. 30 oz homemade Liquid Gold Chicken Stock (previous recipe)
  6. 1 can cannellini beans, drained and rinsed
  7. 2 cups of water
  8. 20 Best Meatballs EVER (previous recipe)


  1. In a medium saucepan, heat 2 teaspoons EVOO on medium-low heat
  2. Add 2 thinly sliced garlic cloves and saute for 2 minutes
  3. Add 1/4 teaspoon red-pepper flakes and 1 bunch of fresh spinach or kale, stemmed and thinly sliced
  4. Cook the greens until just wilted (3 minutes)
  5. Add the homemade chicken stock, 1 can of cannellini beans, drained and rinsed, and 2 cups of water
  6. Bring to a boil then reduce to a simmer and add 20 of the Best Meatballs EVER
  7. Cover and simmer until meatballs are cooked through, about 10 minutes
  8. Season to taste with fresh ground sea salt

Serve with a slice of crusty baguette and some fresh grated Parmesan on top. Goes great with a Sauvignon blanc or Pinot Grigio.

You can even add some egg noodles to this soup if you want. I’ve tried it with and without and it is YUMMY either way.

But definitely… have a piece of crusty bread with it… just to sop up all that yummy-ness!


Don’t forget to SLURP!

If you try this recipe… please leave comments and tell me what you think.

Until next time…


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