Tuesday, September 05, 2017

Fall-in' Back into the Soup Routine

Despite my willing it not to be true, summer is over, and we're back to school. Even though it's only the beginning of the second week, I'm already stressed and exhausted! Since I figure my colleagues might be feeling the same way, I decided to make the first communal pot of soup of the semester to bring in and share at lunchtime. My most recent concoction was born of the question, why do people never put meatballs in chili? It was also born out of my desire to incorporate some seasonal vegetables such as local farm stand corn and zucchini and peppers from my garden. Lastly, it was born out of my need to make something fast and easy during the work week in my magic pot! I think it turned out delicious, and the crock pot emptied out pretty quickly at work today. :-)

Instant Pot Meatball Chili Mac Soup

2 tablespoons olive oil
1 medium onion, chopped
1 sweet pepper (or I use an Anaheim-type chili), seeded and chopped
4 cloves garlic, peeled and minced
1 medium zucchini, cored and shredded
1 15 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 lb. (smallish) frozen meatballs
2 cups chicken broth
1 cup dried elbow macaroni
1 envelope taco seasoning
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cumin
1/2 teaspoon black pepper
2 ears sweet corn, shucked and kernels cut from the cob
1 can chili beans in sauce

Add the olive oil to the pot on high saute. Cook the onion, pepper, garlic, and zucchini for a few minutes until the veggies are tender. Then add the tomatoes, sauce, meatballs, chicken broth, macaroni, and seasonings to the pot. Cook on manual for five minutes and do a quick release. Stir in the corn kernels and the chili beans. Taste to correct seasonings if necessary, and serve garnished with shredded cheese and/or sour cream on top.

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