For a satisfying, soul warming meal, serve Mama Mia, Meatball Soup with crusty artisan or garlic bread. This makes a lot of soup, perfect for eating while watching the football playoffs or Super Bowl with family and friends!



  • 1-1¼ pounds ground turkey breast or lean ground beef
  • ½ cup cooked long grain white rice
  • 1 egg
  • 1 teaspoon minced garlic
  • ½ cup cornmeal
  • ½ teaspoon crumbled dried basil
  • 2 tablespoons whole milk


  • 6-8 cups chicken stock
  • 3-4 cups beef stock
  • 1½ teaspoons crumbled dried basil
  • 1½ teaspoons crumbled dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon hot pepper sauce
  • 1 tablespoon minced fresh parsley
  • 2 small leeks, cleaned, sliced
  • 1 cup chopped bell peppers
  • 1 pkg. peeled fresh baby carrots
  • 1 (28-oz.) can crushed or chopped tomatoes
  • salt, freshly ground pepper, to taste
  • fresh parsley and/or basil, chopped, for garnish
  • grated parmesan, optional


  1. Mix all the meatball ingredients together. Cover; chill for up to 1 hour.
  2. Pour the stocks into a large pot. Over high heat, bring to a boil then reduce to a simmer. Add the basil, oregano, chili powder, hot pepper sauce, and 1 tablespoon parsley. Add the leeks, peppers, carrots, and tomatoes. Let cook until the carrots are softened, approx. 15 minutes.
  3. Shape the meat mixture into 1-inch balls and drop into the stock one at a time. Make sure the stock remains simmering. Season with salt and pepper. Cook until meatballs are cooked through, approx. 10-15 minutes. Taste soup and adjust seasonings as needed.
  4. Garnish each serving with fresh parsley and/or basil. If desired, sprinkle lightly with parmesan. Makes 8-10 servings.

Source: Barbara Walch

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...