Italian Meatball Soup

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Italian Meatball Soup

INGREDIENTS

Meatballs

  • 1 pound of ground beef

  • 2 cloves of garlic, finely chopped

  • 1 bunch of long green onions, finely chopped

  • 1/4 cup of fresh flat leaf Italian parsley

  • 1/2 cup of fresh grated Parmesan cheese

  • 1/2 cup of seasoned bread crumbs

  • 1 egg

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1/4 cup of extra virgin olive oil

    Soup

  • 1 pound of Acini di Pepe pasta

  • 1 yellow onion, diced

  • 3 carrots, sliced into circles

  • 3 celery ribs, sliced

  • 2 cloves of garlic, finely chopped

  • 3 Tbls of extra virgin olive oil

  • 4 cups of beef broth

  • 1 cup of water

  • 1 15oz can to diced tomatoes

  • 1 small can of tomato sauce

  • 1/2 tsp o salt

  • 1 tsp of fresh ground black pepper

  • 1/2 cup of fresh grated Parmesan cheese

    PREPARATION

  • In a large bowl, thoroughly mix together the beef, garlic, long green onions, parsley, cheese, bread crumbs, egg, salt and pepper.

  • Shape the meat into balls smaller than regular meatballs

  • Using a large frying pan, fry the meatballs in the oil until browned on both sides.

  • Remove the meatballs and drain on a paper towel.

  • In a large pot, sauté the onions, carrots, celery and garlic in the olive oil for 2 to 3 minutes.

  • Add the beef broth, water, diced tomatoes and tomato sauce.

  • Season with salt and pepper.

  • Bring to a boil then reduce the heat and simmer for around 30 minutes.

  • Add the meatballs and cook for 15 minutes more.

  • In 3 quarts of boiling salted water cook the pasta until al dente. Around 10 minutes.

  • Drain the pasta.

  • Add the pasta to each serving bowl and spoon the soup on top.

    Serve with remaining Parmesan cheese.

    Serves 6 to 8 people