Loaded Meatball Soup

This recipe is crazy fast because there are already a ton of veggies and flavors in the meatballs – and they’re already cooked.


Adapted from: Foodie Crush blog

See Also

Time: Appx 15 min

Servings: 4


  • 1 teaspoon olive oil
  • 1 teaspoon unsalted butter
  • 1 young garlic, white & greens chopped (Kellogg Valley Farms)
  • 1 green onion, white & greens chopped (Kellogg Valley Farms)
  • 6 small carrots, peeled & chopped
  • 1 teaspoon fresh sage, chopped (Cedar Rock Ridge)
  • 1 teaspoon fresh rosemary, chopped (A B C Nature Greenhouse & Herb Farm)
  • ½ orange, juiced
  • 4 cups chicken broth
  • 1 pound pinto beans (Bluebird Hill Berry Farm)
  • Salt & pepper
  • 1 dozen loaded meatballs
  • 4 oz mixed kale, de-stemmed & chopped (Crimmins Family Farm)


1) Heat oil and butter over medium in a pan. Chop up the garlic, onion, and carrots and add to pan.

2) Chop sage & rosemary, add to veggies. Stir for a minute or two until fragrant, then add everything else.

3) Cover with lid and bring to a simmer. Cook until all is heated through.



Sun, 05/28/2017 - 03:41

Yesterdays: 05/28/17

May 28

Read more

Yesterdays: 05/27/17

May 27

Read more

House to House: Your Key to Buying a Second Home

With low mortgage rates, home values rising and rental demand remaining strong, investment buyers are holding their ground in the real estate market. Since 2014, sales to individual investors have made up roughly one-fifth of all sales and have risen each year.

Read more