New Year’s “Ball Drop” Soup

This started out as a New Year’s Day variation of my Moroccan Meatball Stew, substituting black-eyed peas for the chickpeas; however, it evolved into its own thing with a Southwest minestrone flair, and thus deserves its own post.

  • 1 small bag frozen meatballs
  • 1 large or 2 medium cans crushed tomatoes or tomato sauce
  • 1 cup salsa or 1 can diced tomatoes with green chilies
  • 1 cup small pasta (I used ditalini)
  • 4 cups water
  • 4 tbsp chicken base
  • 1/2 cup diced onion
  • 1/2 cup matchstick carrots
  • 2 stalks celery, diced fine
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tsp minced garlic or 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • Dash of hot sauce (optional)
  • Sour cream or Greek yogurt for serving

Saute onion, garlic, and celery in oil with salt and pepper until softened. Add all ingredients except pasta and simmer for 20-30 minutes until carrots are soft. Add pasta and simmer until all dente, 15-20 minutes. Serve with a dollop of sour cream or yogurt.