italian meatball soup
yummy
Popular Recipes
Italian Meatball Soup
Looking for a freezer-friendly soup that you can keep on hand for busy weeknights? This meatball soup is perfect for making ahead! Once thawed, you can reheat it and finish it with freshly grated parmesan over the top.
Ingredients
- 3/4 lb. ground beef
- 1/2 c. freshly shredded parmesan cheese, plus more to serve
- 3 Tbsp. chopped, fresh parsley
- 1 egg
- 2 cloves garlic
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground oregano
- 2 tsp. lemon juice
- 3 Tbsp. olive oil
- 7 c. low-sodium beef stock
- 1/2 tsp. kosher salt
- 2 Tbsp. tomato paste
- 1/4 c. fresh parsley leaves
- 2 bay leaves
- 1 tsp. black peppercorns
- 3/4 c. chopped onion
- 3/4 c. chopped carrot
- 3/4 c. chopped celery
- 1 c. chopped russet potato
- 1/2 lb. green cabbage, thinly sliced
Direction
- For the meatballs: 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.)
- 2After chilling, heat the olive oil over medium-low heat in a heavy pot. Briefly brown meatballs on all sides, then remove to a plate.
- 3For the soup: 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.
- 4Meanwhile, gather the parsley leaves, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. Add this to the pot.
- 5Add the onion, carrots, celery, and potatoes to the pot. Simmer 15 minutes more. Remove the herb bundle.
- 6Add the cabbage and meatballs to the pot. Bring to a boil, then reduce the heat to simmer for 8 to 10 minutes.
- 7Serve with plenty of freshly grated parmesan sprinkled over the top.