Free Recipe, Mediterranean 20 Souperlicious Soup
Meatball Soup
Makes 6 servings
Get ready to dive into a bowl of comfort with Meatball Soup! Juicy, flavorful meatballs simmered in a savory broth make this soup hearty, delicious, and perfect for any cozy meal. It’s a warm hug in every spoonful!
INGREDIENTS
1 1/2 pound lean ground beef, chicken, or turkey
1 egg, lightly whisked
1/2 cup freshly grated parmesan, plus more for serving
1/3 cup unseasoned bread crumbs
1 tablespoon dried oregano, divided
1 teaspoon sweet paprika, divided
1 cup chopped parsley leaves, divided
3 to 5 garlic cloves, minced (divided)
Extra virgin olive oil
Kosher salt
Black pepper
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 small green bell pepper, chopped
5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
1 (28-ounce) can peeled tomatoes with juices
3/4 cup small pasta like ditalini or small shells uncooked
Red pepper flakes for serving (optional)
INSTRUCTIONS
1. Make the meatball mixture. In a large mixing bowl, add the beef, egg, parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the garlic. Drizzle with a little olive oil and season with a good pinch of salt and pepper. Mix until everything is well incorporated.
2. Roll the meatballs. Form the mixture into meatballs–I like about 1 1/2 tablespoon each. Arrange on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
3. Soften the vegetables. In a large pot over medium-high, heat 2 tablespoons of extra virgin olive oil. Add the onion, carrot, celery, bell pepper, and remaining garlic. Cook, stirring occasionally, for 5 minutes.
4. Simmer. Add the broth, tomatoes, remaining 1 teaspoon of oregano, and 1/2 teaspoon paprika. Season to taste with salt and pepper, then cook over medium/medium-high heat until thickened, about 10 minutes.
5. Finish the meatballs. Add the meatballs and pasta. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.
6. Finish and serve. Remove the soup from the heat and stir in the remaining 1/2 cup of parsley. Transfer to serving bowls and sprinkle with a bit more grated Parmesan cheese. If you like heat, finish with a sprinkle of crushed pepper flakes. Enjoy!
This AMAZING Recipe can be found in our new Mediterranean 20 Souperlicious Soup cookbook here
