Meatball Soup
Category
Gourmet Soups, Stews, & Bisques
Servings
6
A terrific main-dish soup, Italian style--savory meatballs, herbs, tomatoes, and pasta, all in a hearty beef broth. The perfect meal for a chilly evening!
Ingredients
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For the meatballs:
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1 small onion, minced
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2 cloves garlic, minced
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1 tablespoon olive oil
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1/2 pound ground beef
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1/2 pound ground pork
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1/2 cup bread crumbs
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1/4 cup grated Parmesan cheese
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3 tablespoons chopped fresh parsley
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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For the soup:
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1 tablespoon vegetable oil
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1 medium onion, diced
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1 carrot, peeled and diced
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1 rib celery, diced
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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2 1/4 ounces Glace de Viande Gold® dissolved in 6 cups hot water
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1 large can (28 ounces) Italian-style tomatoes with their juices
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1/2 pound ditalini or other small pasta
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Salt and ground black pepper
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1/4 cup chopped fresh parsley
Methods/Steps
To make the meatballs: Sauté the onion and garlic gently in the olive oil until they're translucent, 3-4 minutes. Set aside to cool for 5 minutes. Combine the onion and garlic with the remaining meatball ingredients in a mixing bowl and blend them with your hands (or stir with a wooden spoon) untl well combined. Form the mixture into 1 1/2-inch meatballs, place on a baking sheet and chill for 30 minutes.
Warm the vegetable oil in a large, wide soup pot over medium-high heat. When the pan is hot, add enough meatballs to make a single layer, and brown them on all sides, about 3-4 minutes. (The meatballs will not be cooked through.) Remove them from the pan and let them drain on paper towels. Repeat as needed with remaining meatballs.
To make the soup: Pour out all but about 2 tablespoons of drippings from the pot, adjust the heat to medium, and add the onion, carrot, and celery. Sauté until the vegetables have softened, about 5 minutes. Add the garlic and oregano and cook another minute.
Stir in the diluted Glace de Viande Gold® and the tomatoes with their juices and bring the mixture to a boil.
Add the pasta and simmer for 8-10 minutes, until the pasta is just tender.
Add the browned meatballs, bring the soup back to a simmer, and cook another 3-5 minutes, until the meatballs are cooked through.
Season to taste with salt and pepper and stir in the parsley.