MEATBALL SOUP
Components:
Regarding the Meatballs:
- One pound of ground beef (or beef and pork combined)
- half a cup of breadcrumbs
- 1/4 cup of Parmesan cheese, grated
- 1/4 cup of freshly chopped parsley
- one minced garlic clove
- One egg
- To taste, add salt and pepper.
Regarding the Soup:
- Two tsp olive oil
- One sliced onion
- two sliced carrots
- 2 cut celery stalks
- three minced garlic cloves
- Six cups of vegetable or chicken broth
- One 14.5-ounce can of diced tomatoes (with liquid)
- One tsp of dehydrated oregano
- One tsp of dried basil
- To taste, add salt and pepper.
- One cup of pasta (optional; little forms like orzo or ditalini)
- arugula fraîche (for garnish)
Guidelines:
Prepare the meatballs:
- Ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper should all be combined in a big bowl. Blend until barely mixed.
- Shape the ingredients into meatballs with a diameter of roughly one inch. Put aside.
Get the soup ready:
- Warm up the olive oil in a big pot over medium heat. Stir in the celery, carrots, and onion. Sauté the vegetables for five to seven minutes, or until they are tender.
- Add the garlic and simmer for one more minute after stirring.
Add the tomatoes and broth.
- Add the chopped tomatoes (with juice), oregano, basil, salt, and pepper after pouring in the stock. Heat through to a simmer.
Prepare the meatballs:
- Add the meatballs to the broth that is boiling gently. Cook the meatballs for 15 to 20 minutes, or until they are thoroughly cooked.
Include pasta, if using:
- When the pasta is al dente, which should be the last 8 to 10 minutes of cooking, add it and mix.
Serve:
- If needed, adjust the seasoning by tasting it. Spoon soup into bowls; sprinkle with parsley, if desired.
Advice:
- For added nourishment, you can add other vegetables, such spinach or zucchini.
- Consider adding red pepper flakes for a little spice.
- Make a large batch of this soup to freeze for later!
Savor your mouthwatering soup of meatballs.