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Meatball & Okra Soup

Meatball & Okra Soup

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4-6 servings

Total Time: 40 minutes

Ingredients

  • 2 teaspoons virgin olive oil
  • 1/2 white onion; diced
  • 1 small (or 1/2 large) red bell pepper; diced
  • 2 cloves garlic; minced
  • 2 teaspoons dried parsley
  • 1/2 teaspoon black pepper
  • 2 (14.5 oz) cans natural chicken broth
  • 1 (14.5 oz) can Margaret Holmes Tomatoes & Okra
  • 1 (14.5 oz) can Margaret Holmes Cut Okra; drained
  • 12 frozen mini meatballs (from a 24 oz bag)
  • Grated Parmesan cheese for serving

Directions

  1. Heat olive oil in a large soup pot. Add onion and red bell pepper; sauté over medium heat for 5 minutes then stir in garlic, parsley and pepper.
  2. Add remaining ingredients and simmer on low heat for 30 minutes.
  3. Serve with grated Parmesan cheese, if desired

This recipe uses the following products:

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