Italian Meatball Soup
From choclytcandy 14 years agoIngredients
- Meatballs: shopping list
- ¾ pounds ground beef shopping list
- ½ cups Freshly Grated parmesan cheese shopping list
- 3 Tablespoons fresh parsley, Minced shopping list
- 1 whole egg shopping list
- 2 cloves garlic shopping list
- ½ teaspoons salt shopping list
- ½ teaspoons black pepper shopping list
- ¼ teaspoons ground oregano shopping list
- 2 teaspoons lemon juice shopping list
- SOUP shopping list
- 3 Tablespoons olive oil shopping list
- 7 cups Low Sodium beef stock shopping list
- 2 cups water shopping list
- ½ teaspoons salt shopping list
- 2 Tablespoons tomato paste shopping list
- ¾ cups onion, Chopped shopping list
- ¾ cups carrots, Chopped shopping list
- ¾ cups celery, Chopped shopping list
- 1 cup russet potato, Chopped (do Not Peel) shopping list
- ½ pounds cabbage Chopped shopping list
- Grated parmesan cheese To Serve shopping list
- TIED IN A cheesecloth BUNDLE shopping list
- 4 Tablespoons fresh parsley, Minced shopping list
- 2 whole bay leaves shopping list
- 1 teaspoon peppercorns shopping list
How to make it
- 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.
People Who Like This Dish 2
- DawnJoslin Nowhere, Us
- choclytcandy Dallas, Dallas
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