Ingredients:

Meatballs

•  1 pound lean ground beef
• 1/4 pound pork sausage (Johnsonville breakfast original recipe)
• 1 small shallot, chopped (1/2 meatballs, 1/2 soup)
• 1 egg, beaten
• 1/4 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• 1/4 cup milk
• 1 Tablespoon dried basil
• 1/2 cup yellow cornmeal

Soup

• 1 Tablespoon butter
• 3 small carrots, peeled and diced
• 6 baby Yukon Gold potatoes, diced (skin on)
• 1 Tablespoon tomato paste, 2x concentrate
• 1 quart chicken broth (Better Than Bouillon)
• 1 quart beef stock (boxed Swanson stock)
• 7 ounce can salsa verde (Herdez)
• 5.5 ounce can V8, low sodium
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon Old Bay seasoning

Directions:

1. In stock pot, melt butter; add shallot, carrots and potatoes and soften; once softened add tomato paste and lightly brown.
2. Add stock/broth, salsa, V8, basil, marjoram and Old Bay; bring to simmer while you make meatballs.
3. To make meatballs, combine ground beef, sausage, shallot, egg, Old Bay, garlic powder, basil, milk and cornmeal.  Using small scoop form tiny meatballs.
4. Add meatballs to soup and lightly simmer for 1 hour.