Italian Meatball Soup

This soup is a little labor-intensive, but your tastebuds won't regret it!

THE SOUP BASE:

2 Tbsp extra virgin olive oil
1 large Vidalia onion, chopped
2 large carrots, chopped
4-6 cloves garlic, finely chopped
1 tsp dry oregano
2 tsp dry basil
1 Tbsp dry parsley
*Heat oil in large saucepan over med to med-high flame. Sauté above ingredients in oil until soft/onion turns translucent.

2 cups vegetable stock (or chicken, if you don't have any veg stock on hand).

*Add liquid slowly, stirring.  Scrape bottom of pan until brown bits are combined.

2 cups favorite hearty salad greens, roughly chopped (I used: broccoli, Brussels sprouts, red & green cabbage, kale, & chicory)

1 can (15 oz?) butter beans/lima beans

1 quart (or 24 oz?) jar/can stewed tomatoes WITH their juice

1 cup/8 oz. beef broth/stock

at least 1 tsp. garlic powder

salt to taste (1-3 Tbsp???)

*Add above ingredients, stir to break of tomatoes.  Simmer on low flame while you make the meatballs. Stir occasionally if needed.

THE MEATBALLS:

1 lb. ground beef

1 egg

2 cloves garlic, minced

1/4 cup bread crumbs

1/4 cup grated parmesan

(although, i think i might double this next time. i found myself wanting more meatballs).

*Mix together above ingredients.  Form meatballs, 1 heaping Tbsp each, size of golf ball.  Bake in 350ºF oven for 30 minutes, then add to soup.

Voilà!

Chef's Hint: the longer you simmer this soup (with meatballs), the better it tastes.  About 3-4 hours seems right about perfect, if you ask me.