Baby Bella Bell Pepper & Meatball Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell peppers, and saut茅 until softened.
• STEP 2.Add baby bella mushrooms and cook until they release their moisture and start to brown.
• STEP 3.In a separate bowl, combine ground beef, breadcrumbs, egg, parsley, garlic powder, salt, and pepper. Mix well and shape into small meatballs.
• STEP 4.Add the meatballs to the pot and cook until browned on all sides.
• STEP 5.Pour in beef broth and bring to a boil. Reduce heat and simmer for 20 minutes.
• STEP 6.Season with salt and pepper to taste. Serve hot with crusty bread.

Cooking Tips

• For extra flavor, you can add a splash of Worcestershire sauce or soy sauce to the soup.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste.
• To make the meatballs more tender, you can soak the breadcrumbs in milk before adding them to the mixture.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup hot with crusty bread for a complete and satisfying meal.