Old Country Soup is a recipe that was passed down to me by my great aunt.
This Old Country Soup recipe is a recipe that my great aunt Ella shared in our family cookbook. I think it’s delicious, and I love incorporating beans into meals, because they seem to stretch the meal farther.
This recipe starts off with making meatballs (in the original version), so you can follow that part, or if you happen to have some of Lucy’s Easy Peasy Meatballs in the freezer, get those thawing (or, be lazy like me, and just throw them in the pot first with the broth and let them cook for a few minutes to thaw them out)!
First, I’m going to share my version of this soup, and then after that I will share the original version. The main differences being that I’ve used broth in place of some of the water, added green beans, and changed some of the spices. The original version is delicious– I’ve just changed things up to try and make it something more in line with what my family will eat.
- 1/2 cup chopped Onion
- 14.5 oz can of Chicken Broth
- 1 lb Frozen Meatballs
- 2 cups Water
- 1/2 lb noodles
- 1 can of Beans, (chick peas, white beans, & black beans work well)
- 1 can of Green Beans
- 1/2 tsp Garlic Powder
- 2 tsp Oregano
- 1/2 tsp Salt
- 1 cup Plain Yogurt
- Saute onion in a little bit of oil or butter. Then add chicken broth and meatballs, and let cook until meatballs are thawed.
- Add the rest of the ingredients EXCEPT yogurt. Bring to a boil. Let boil for approximately 8-10 minutes, until noodles are tender.
- Before serving, add yogurt.
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