Meatball Soup

 

  • 1 1/2 pound lean ground beef, chicken, or turkey
  • 1 egg, lightly whisked
  • 1/2 cup freshly grated parmesan, plus more for serving
  • 1/3 cup unseasoned bread crumbs
  • 1 tablespoon dried oregano, divided
  • 1 teaspoon sweet paprika, divided
  • 1 cup chopped parsley leaves, divided
  • 3 to 5 garlic cloves, minced (divided)
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 small green bell pepper, chopped
  • 5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
  • 1 (28-ounce) can peeled tomatoes with juices
  • 3/4 cup small pasta like ditalini or small shells uncooked
  • Red pepper flakes for serving (optional)

Instructions
 

  • Make the meatball mixture. In a large mixing bowl, add the beef, egg, parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the garlic. Drizzle with a little olive oil and season with a good pinch of salt and pepper. Mix until everything is well incorporated.
  • Roll the meatballs. Form the mixture into meatballs–I like about 1 1/2 tablespoon each. Arrange on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
  • Soften the vegetables. In a large pot over medium-high, heat 2 tablespoons of extra virgin olive oil. Add the onion, carrot, celery, bell pepper, and remaining garlic. Cook, stirring occasionally, for 5 minutes.
  • Simmer. Add the broth, tomatoes, remaining 1 teaspoon of oregano, and 1/2 teaspoon paprika. Season to taste with salt and pepper, then cook over medium/medium-high heat until thickened, about 10 minutes.
  • Finish the meatballs. Add the meatballs and pasta. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.
  • Finish and serve. Remove the soup from the heat and stir in the remaining 1/2 cup of parsley. Transfer to serving bowls and sprinkle with a bit more grated Parmesan cheese. If you like heat, finish with a sprinkle of crushed pepper flakes. Enjoy!

Comments

Post a Comment

Popular posts from this blog

Peanut Butter Bars

  Peanut Butter Bars Cookie Base 1 cup real butter (2 sticks) at room temperature 1 cup granulated sugar 2 cups brown sugar 1  1/2 cups peanut butter, chunky or smooth 3 eggs 2 teaspoons vanilla 1 1/2 teaspoons baking soda 1/2 teaspoons table salt 3 cups all purpose flour 3 cups quick oats optional: an extra 3/4 cup peanut butter, see notes in recipe below Fudge Frosting 4 cups powdered sugar 1/2 cup cocoa powder 1/4 teaspoon table salt 1/3 cup butter, softened 1/3 cup boiling water 1 teaspoon vanilla extract Preheat oven to 350 degrees.  Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside. Cream butter and sugars for 2-3 minutes, until light and fluffy.  Add  peanut butter and vanilla and beat until combined.  Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough.  Beat to combine.  Add oats and mix until incorporated.  Press dough in...
Read more

Pumpkin Bars

  Pumpkin Bars: 3   large eggs 1 ¼   cups   ( 265   g )   granulated sugar ¾   cup   neutral-flavored oil ,  like canola, vegetable, avocado, refined coconut (see note for applesauce sub) 1 (15-ounce)   can   ( 425   g )   pumpkin puree/canned pumpkin ,  not pumpkin pie filling 1   teaspoon   vanilla extract 1 ½   cups   ( 213   g )   all-purpose flour 1 ½   teaspoons   baking powder 1 ½   teaspoons   ground cinnamon ¾   teaspoon   salt ¾   teaspoon   baking soda ¼   teaspoon   ground nutmeg ,  optional, but I love the flavor Cream Cheese Frosting: 8-   ounce   ( 227   g )   package cream cheese ,  softened 4   tablespoons   ( 57   g )   salted butter ,  softened 2   cups   ( 228   g )   powdered sugar 1   tablespoon   sour cream or plain yogurt (see note)...
Read more