Italian Meatball Soup
This Italian Meatball Soup is a hearty blend of flavorful meatballs and rich broth, perfect for a cozy meal.
Equipment
- large bowl
- heavy pot
- cheesecloth
Ingredients
For the Meatballs
- ¾ lb. ground beef
- ½ cup freshly shredded parmesan cheese plus more to serve
- 3 Tbsp. chopped fresh parsley
- 1 count egg
- 2 cloves garlic
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ¼ tsp. ground oregano
- 2 tsp. lemon juice
For the Soup
- 3 Tbsp. olive oil
- 7 cups low-sodium beef stock
- ½ tsp. kosher salt
- 2 Tbsp. tomato paste
- ¼ cup fresh parsley leaves
- 2 count bay leaves
- 1 tsp. black peppercorns
- ¾ cup chopped onion
- ¾ cup chopped carrot
- ¾ cup chopped celery
- 1 cup chopped russet potato
- ½ lb. cabbage
Instructions
Meatball Preparation
- In a large bowl, combine the ground beef, parmesan, chopped parsley, egg, garlic, salt, pepper, oregano, and lemon juice. Shape the mixture into small balls (about 1-inch wide) and chill for 30 minutes. (You should have about 24 meatballs.)
Soup Preparation
- After chilling, heat the olive oil over medium-low heat in a heavy pot. Briefly brown meatballs on all sides, then remove to a plate.
- To the pot, add the beef stock, 2 cups water, salt, and tomato paste. Bring to a boil, then reduce the heat to simmer for about 30 minutes.
- Meanwhile, gather the parsley leaves, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. Add this to the pot.
- Add the onion, carrots, celery, and potatoes to the pot. Simmer 15 minutes more. Remove the herb bundle.
- Add the cabbage and meatballs to the pot. Bring to a boil, then reduce the heat to simmer for 8 to 10 minutes.
- Serve with plenty of freshly grated parmesan sprinkled over the top.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg
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