Italian Meatball Soup

I love love love this soup - will be making again and again. The stock has so much flavor and the combination of veggies gives it great texture. And little meatballs popping up makes it pretty much a perfect soup! Top it with some fresh parsley and Parmesan and a little bread on the side??? yes please! I really didn't change anything from her recipe and it turned out amazing!

Italian Meatball soup

ingredients

• 3/4 lb ground beef
• 1 large egg
• 2 large garlic cloves
• 7 tbsp minced fresh parsley
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp oregano
• 1/4 cup grated Parmesan
• 3 tbsp EVOO
• 7 cups low sodium beef stock
• 2 tbsp tomato paste
• 2 whole fresh bay leaves
• 1 tsp whole peppercorns
• 1 medium onion, diced
• 3 carrots, diced
• 3 celery, diced
• 1 medium russet potato, diced
• 1/2 lb coleslaw mix or you can slice your own cabbage
• crusty bread for mopping

directions

1. Make the meatballs by combining beef, egg, garlic, 3 tbsp parsley, lemon juice, s&p, oregano and Parmesan with your hands. Form into 1" balls and place on a baking sheet to separate and get ready for browning them. Heat EVOO over medium high heat and brown meatballs in batches. Remove the meatballs with a slotted spoon and let rest on a paper towel lined plate.

2. Next add some salt, beef stock, tomato paste into the pot with the drippings and stir until combined. In some cheesecloth, add 4 Tbsp parsley, bay leaves & the peppercorns, tie off and place in pot. Bring to a boil, then reduce to a simmer for 30 minutes.

3. Remove the herbs in the cheesecloth and add the diced veggies, cabbage and meatballs. Simmer the soup for 20-30 minutes until the meatballs are cooked through.

When serving the soup top each with some parsley, Parmesan cheese and a loaf of crusty bread for mopping.

This will make 8-10 servings. Enjoy!

This recipe was adapted from Pioneer Woman.