Italian Meatball Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
Meatballs:
- 1 lb ground beef
- ½ cup Parmesan cheese grated
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh basil chopped
- 1 egg
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- Dried oregano to taste
Soup:
- 1 tbsp olive oil
- ½ yellow onion diced
- 2 carrots diced
- 2-3 stalks of celery diced
- 1 cup of russet potato peeled & diced
- Sea salt and freshly cracked pepper to taste
- Dried oregano to taste
- 1 bay leaf
- 8 cups of beef broth
- 1½ tbsp tomato paste
- 2 cups of green cabbage chopped
- Parmesan cheese garnish
Instructions
- Combine all the ingredients for the meatballs together and form small balls. Place in the refrigerator to chill for 30 minutes.
- Heat the olive oil in a large Dutch oven over medium-high heat. Once it's hot, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs from the Dutch oven to a plate. Cover with tinfoil and set aside.
- Turn the stove down to medium-low and add the onions, carrot, celery, and potato. Cook stirring occasionally for 4-5 minutes.
- Add the bay leaf, beef broth, and tomato paste to the large Dutch oven, and season with oregano, sea salt, and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour.
- Add the meatballs and cabbage to the soup, taste, and re-season if needed. Serve topped with freshly grated Parmesan if desired. Enjoy.