Italian Meatball Soup

Italian Meatball Soup

I used to take this soup to school every year for my teacher Holiday luncheon.  It was always a “hit”.  It’s a little fussy, I’ll admit, but worth it.

Italian Meatball Recipe

1 1/2 lbs ground beef

3/4 C bread crumbs

1 egg

1 tsp salt

1/2 tsp pepper

1 tsp Italian seasoning

1 tsp oregano

1 tsp garlic powder

1 tsp onion powder

Combine all meatball ingredients in a medium size bowl and form into 1/2″ meatballs.  In a frying pan, preferably non-stick, saute the meatballs until brown.  You will have to do this in 2-3 batches.  I drain them on paper towel to get rid of any extra fat.

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Soup Broth Recipe 

1 Small onion diced

2 stalks celery diced

2 carrots diced

1 tbsp olive oil

8 C beef broth – (8 C water + 8 tsp beef bouillon)

1 5 oz Can tomato paste

2 tsp Italian seasoning

1 tsp oregano

1 tsp basil

1 tsp marjoram

1 tsp Worchestershire Sauce

1/2 C pasta like spiral or macaroni

Italian Meatball Soup
Let simmer until pasta is cooked and flavor meld.

Begin the broth by sauteing the onion, celery and carrots until soft.  Add the beef broth, tomato past and seasonings.  Bring to a boil and add the pasta and drained meatballs.  Let your soup simmer for 30-45 minutes to cook the pasta and let the flavors deepen.  This soup will feed 8-10 people.   Adjust the salt to taste.

Serve with a hearty bread and a salad for a complete meal.

 

 

 

 

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