My dad is a math teacher, can you tell?
So I didn't actually make this soup today but I was wishing I had all the ingredients cause it's just a soup kind of day.
This soup is really hearty and delicious with the perfect amount of tiny meatballs and veggies. Only tip I would give is that it takes awhile to make since you have to form the meatballs and brown them before you can get the soup started.
Italian Meatball Soup
www.thepioneerwoman.com
www.thepioneerwoman.com
| Ingredients |
- Meatballs:
- ¾ pounds Ground Beef
- ½ cups Freshly Grated Parmesan Cheese
- 3 Tablespoons Fresh Parsley, Minced
- 1 whole Egg
- 2 cloves Garlic
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Ground Oregano
- 2 teaspoons Lemon Juice
- SOUP
- 3 Tablespoons Olive Oil
- 7 cups Low Sodium Beef Stock
- 2 cups Water
- ½ teaspoons Salt
- 2 Tablespoons Tomato Paste
- ¾ cups Onion, Chopped
- ¾ cups Carrots, Chopped
- ¾ cups Celery, Chopped
- 1 cup Russet Potato, Chopped (do Not Peel)
- ½ pounds 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 Instructions
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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