This Italian Meatball Soup is loaded with vegetables and veggie meatballs -- Dominex Eggplant Meatballs. It's perfect for chilly evenings and is sure to be a meal-time favorite.
1 bag of Dominex Eggplant Meatballs
1 tablespoon extra virgin olive oil
1 onion, diced
3 medium carrots, diced
3 stalks of celery, diced
2 cups potatoes, diced
2 cloves garlic, minced
6 cups vegetarian broth
1 1/2 cups of sliced cherry tomatoes
1 teaspoon Italian seasoning
2 bay leaves
1 teaspoon worcestershire sauce
salt and pepper
Optional: parmesan cheese and basil for serving
Heat oil in a large pot. Cook Dominex Meatballs until brown on each side. Defrost in microwave to speed up cooking time. Remove meatballs from the pan. Add onion, carrots, tomatoes, celery and potatoes. Sauté for 5 minutes.. Add more oil if necessary. Add garlic and cook for another minute. Stir in broth, seasoning, bay leaves and Worcestershire sauce. Cook for another 30 minutes. .Add meatballs back to the soup. Cook all ingredients for another 15 minutes. Add salt and pepper to taste. Garnish with parmesan cheese and basil.