Meatball Soup with Vegetables (Print Version)
# Ingredients:
→ Meatballs
01 -
1 slice soft bread (about ¾ cup fluffed bread crumbs)
02 -
½ lb ground beef
03 -
½ cup shredded parmesan cheese (fresh if possible)
04 -
1 egg
05 -
1 teaspoon Italian seasoning
06 -
½ teaspoon salt
07 -
¼ teaspoon pepper
→ Meatball Soup
08 -
2 large carrots, peeled and chopped
09 -
2 ribs celery, chopped
10 -
1 small onion, finely chopped
11 -
2 tablespoons tomato paste
12 -
3 cloves garlic, minced
13 -
1 teaspoon Italian seasoning
14 -
1 teaspoon salt
15 -
¼ teaspoon red pepper flakes
16 -
1 bay leaf
17 -
4 cups low sodium chicken broth
18 -
1 can diced or crushed tomatoes (28oz/798 ml)
19 -
1 parmesan rind
20 -
1 cup ditalini pasta, uncooked
21 -
2 cups spinach, roughly chopped
22 -
½ cup marinara sauce
# Instructions:
01 -
Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
02 -
In a large bowl, combine bread crumbs, beef, parmesan cheese, egg, Italian seasoning, salt, and pepper. Do not overmix. Let sit for 10-20 minutes.
03 -
Shape the mixture into 1-inch balls (approximately 30-35 meatballs) and place them on a plate.
04 -
Heat 2 tablespoons of oil in a large soup pot or Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. Remove from the pot and set aside.
05 -
Add carrots, celery, and onion to the same pot and cook in the leftover fat for about 5 minutes or until crisp-tender.
06 -
Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute. Stir in chicken broth, diced tomatoes, and parmesan rind, scraping the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
07 -
Cook for 5 minutes until the vegetables are almost tender. Stir in uncooked pasta and browned meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
08 -
Stir in spinach and marinara sauce. Taste and adjust seasoning as desired. Serve warm.