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Meatball Soup

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

Serves
6
For the meatballs:
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
For the soup:
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1 carrot, peeled and diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 2 1/4 ounces Glace de Viande Gold® dissolved in 6 cups hot water
  • 1 large can (28 ounces) Italian-style tomatoes with their juices
  • 1/2 pound ditalini or other small pasta
  • Salt and ground black pepper
  • 1/4 cup chopped fresh parsley

Methods/steps

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the diluted Glace de Viande Gold® and the tomatoes with their juices and bring the mixture to a boil.
  5. Add the pasta and simmer for 8-10 minutes, until the pasta is just tender.
  6. Add the browned meatballs, bring the soup back to a simmer, and cook another 3-5 minutes, until the meatballs are cooked through.
  7. Season to taste with salt and pepper and stir in the parsley.
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Classic French Stocks and Sauces