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Italian Meatball Soup
8 servings
This past Sunday was the first day of autumn. To celebrate the official beginning of the fall season, a hearty soup sounded appropriate, and this one doesn’t disappoint! You can’t go wrong with the Pioneer Woman. It’s not as complicated as it looks — I will even admit that I cheated and did not use a cheesecloth bundle with the herbs. I just threw in the bay leaves (and fished them out later), and seasoned the soup with ground pepper and chopped fresh parsley at the end. Do what works for you, but by all means give this delicious and satisfying soup a try!
Ingredients
Meatballs:
3/4 pounds Ground Beef
1/2 cup Freshly Grated Parmesan Cheese
3 Tablespoons Fresh Parsley, Minced
1 whole Egg
2 cloves Garlic
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Ground Oregano
2 teaspoons Lemon Juice
Soup:
3 Tablespoons Olive Oil
7 cups Low Sodium Beef Stock
2 cups Water
1/2 teaspoon Salt
2 Tablespoons Tomato Paste
3/4 cups Onion, Chopped
3/4 cups Carrots, Chopped
3/4 cups Celery, Chopped
1 cup Russet Potato, Chopped (do Not Peel)
1/2 pound Cabbage Chopped
Grated Parmesan Cheese To Serve
Tied in a cheesecloth bundle:
4 Tablespoons Fresh Parsley, Minced
2 whole Bay Leaves
1 teaspoon Peppercorns
Preparation
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.
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