Hearty Vegetable Soup With Meatballs and Pasta Shells

Loosely called soup but really this is a full meal-in-a-bowl ... lots of veggies, pasta and tender meatballs that will warm you to your toes! 

You can use prepared meatballs or use the link to my Oven Baked Italian Meatballs at the end of this post to make your own.

8 cups beef broth

2 tbsps bacon fat (or olive oil)

1 onion, chopped

3 tsps minced garlic

1 - 28 oz can diced tomatoes

1 carrot, diced

1 celery stalk, chopped

1 small potato, diced

1 tsp salt (but none if your broth is well salted already)

pepper to taste

pinch red pepper flakes

1/4 cup lentils

2 cups medium pasta shells

8-10 fresh or frozen and thawed cooked meatballs

handful of baby spinach leaves

1 tbsp lemon juice

1 tsp lemon zest

shredded cheese to top

In a large pot heat the bacon fat and add the onion, cooking for about 3 minutes. Then add the garlic for 1 minute. Add the broth, canned tomatoes, carrot, celery, potatoes, salt, pepper and red pepper flakes. Bring to a boil, then add the lentils. Reduce heat and simmer 25 minutes or until carrots and potatoes are tender, stirring occasionally. 

Bring the pot back to a boil and add the pasta. Cook for 8 minutes or until pasta is ready.

Now add the meatballs, spinach, lemon juice and zest and simmer just long enough to heat the meatballs.

Ready to serve as is...

or you could top with shredded cheese like Swiss, mozzarella or parmesan.

Here's the link to Oven Baked Italian Meatballs

https://hotandcoldrunningmom.blogspot.com/2015/04/oven-baked-italian-meatballs.html

Serves 5 - 6