Meatball Soup

Set the peppers and tomatoes on a cast iron surface over some heat to start roasting (open fire works too). Put some olive oil over them to help the cooking. Peppers take longer to roast so add the tomatoes later or take them off first. Roast the veggies until the skin is black and peeling off with no resistance. Turn as necessary. Once these are done roasting, wrap them in tin foil and let them rest until the rest of the soup is almost done.

Note: Peel these when the soup is done.

Dice all of the other vegetables to reasonable portions for a soup. Separate the white part of the green onion from the green part.

Set aside the green part for garnish at the end.

Sweat the onions in the stock pot with some olive oil over medium heat until aromatic and slightly translucent and then throw some garlic in and keep cooking.

Add the water and the rest of your vegetables and turn the heat up to high and let that come up to a rolling boil and cook while you make your meatballs.

Boil for 10 minutes for firm vegetables, and 15 minutes for soft vegetables.

Mix the ground pork, ground beef, egg, salt, pepper, and parsley and thyme together in a big bowl. Once it's all come together start rolling the mixture into decently sized 2-3oz balls (doesn't really matter as long as they are all the same size).

Add the meatballs to the boiling water one by one and let them cook covered.

Boil for 15 minutes and then lower the heat.

After the meatballs have cooked for 10 minutes, peel the roasted vegetables and chop them up to bite sized portions and throw them in the soup. Add parsley and thyme. Salt and pepper to taste

Serve with sour cream and garnish with green onion.