Italian Meatball Soup The Pioneer Woman. 3 Bean Soup. This is a hearty, delicious, make- you- feel- good soup that’s equally suited for a weeknight meal or a casual supper with friends. Bite- sized meatballs, made extra delicious with freshly grated Parmesan and minced garlic, are added to a flavorful broth that’s stock (pun intended) full of vegetables. Serve it with a big loaf of crusty Italian bread and plenty of extra Parmesan and the world will immediately feel like a warmer, kinder, gentler place.

I love that quality in a soup. The Cast of Characters – Meatballs Edition. Ground beef. Not too lean, but not too fatty. Fresh parsley. And yes, this is the curly stuff.

It’s all I have in my neck of the woods this time of year, and it works just fine. Egg. Garlic. Look—it’s sprouting. IT WANTS TO LIVE! Freshly grated Parmesan. Makes the meatballs extra scrumptious. Salt and pepper… Ground oregano.

And lemon juice! Throw all the meatball ingredients into a mixing bowl. Mix it all together. Now, normal people with no hangups might be inclined to execute this step with their bare (clean, please) hands. But I don’t like meat under my fingernails. Call me crazy. Now chill this mixture for 3. Glorious things will happen. After 3. And you can make the meatballs ahead of time and store them, covered with plastic wrap, in the fridge until you need ’em. Or you can just keep moving forward from this point, which is the road I have chosen to take. The Cast of Characters – Soup Edition. Beef stock.

If you use storebought, go for the lower sodium stuff. Leaves more wriggle room. Or is it wiggle room? I always get that confused.

That and 8. 7,6. 74,0. Tomato paste. A little more salt. Onion… Carrots and celery… Potato. And cabbage. Then you need to grab some cheesecloth and make a bouquet garni—or, quite simply, a little bundle of herbs tied with a little twine.

In this herb bundle, we’ll use parsley… Peppercorns… And bay leaves. Cut a square of a couple of layers of cheesecloth, and place the herbs in the middle.*Now pretend I’m showing a photo of me gathering and tying the little herb bundle**Now pretend I’m organized and on top of things**Now pretend I’m petite and tan**Thank you for your cooperation.* Next, chop up the onions… The carrots… The celery… The potatoes. Leave the peel on! And the cabbage. I was chasing daylight here. A little dark. Sorry. Heat a heavy pot over medium- low heat and add 3 tablespoons olive oil. When it’s hot, throw in half the meatballs. Gently turn as they brown. You don’t want to cook them through; just get them a little brown on the outside.

Total cooking time: 2 minutes for each batch, tops. Repeat with the rest of the meatballs, then put ’em all on a plate. Now pour the stock into the pot with all the yummy, juicy bits.  Add a little bit of salt. Go easy; you can always add a little more later.) Add the tomato paste, too, and stir it around to combine. Then drop in the herb bundle.  Now, bring the sucker to a boil. Then reduce the heat to low and simmer for 3. The flavors from the herb bundle will seep into the brothy mixture and very, very special things will go on. After 3.

Stir in the veggies, then continue to simmer for 1. Even without the meatballs, this is tres, tres yum. How do you make the little Frenchie sign above vowels in Frenchie words? I missed the day of school where they taught those keystrokes. Finally, throw in the cabbage… And the meat- a- balls! Quickly bring this to a boil, then reduce heat and cook for a short time—8 to 1. You don’t want the meat- a- balls to become too dry. And that’s EET!

In the bowl of a. and reserve for soup, leaving remainder in food. on all sides. Meatballs do not need to cook. about 6 or 7 cups instead of the carton. Find lots of delicious recipes for meatball soup and over 100,000 other recipes with reviews and photos. Set the pot to simmer with these recipes for meatball soup, including turkey meatball soup, spaghetti and meatball soup, Swedish meatball soup, vegetable meatball.

1. The Best Meatball Soup Recipes on Yummly Meatball Soup, Porky-pine Meatballs, Meatball Soup.
2. This is a hearty, delicious, make-you-feel-good soup that’s equally suited for a weeknight meal or a casual supper with friends. Bite-sized meatballs, made extra.

I can’t tell you how wonderful this smells. So aromatic, so heavenly…So, so wonderful. Serve it in a pretty bowl, and make sure everyone gets his fair share of the veggies and the meat- a- balls. And the final nail in the coffin: sprinkle on plenty of Parmesan cheese. Oh, yum. You just can’t know. You can’t know till you experience it. Experience it! You’ll absolutely love it. And don’t forget the crusty bread.

Meatball Soup Recipes

Meatball Soup Recipe With Frozen Meatballs

Enjoy! Here’s the printable recipe: Italian Meatball Soup. January 1. 7, 2. 01. Prep Time: 3. 0 Minutes.

Difficulty: Easy. Cook Time: 4. 5 Minutes.

Servings: 8 Servings Meatballs: 3/4 pounds Ground Beef. Freshly Grated Parmesan Cheese. Tablespoons Fresh Parsley, Minced. Egg. 2 cloves Garlic. Salt. 1/2 teaspoon Black Pepper.

Ground Oregano. 2 teaspoons Lemon Juice SOUP3 Tablespoons Olive Oil. Low Sodium Beef Stock. Water. 1/2 teaspoon Salt. Tablespoons Tomato Paste. Onion, Chopped. 3/4 cups Carrots, Chopped.

Celery, Chopped. 1 cup Russet Potato, Chopped (do Not Peel)1/2 pound Cabbage Chopped Grated Parmesan Cheese To Serve TIED IN A CHEESECLOTH BUNDLE4 Tablespoons Fresh Parsley, Minced. Bay Leaves. 1 teaspoon Peppercorns. To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 3. Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle.

Tie to secure. After chilling, heat olive oil over medium- low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 3. Add onion, carrots, celery, and potatoes.

Simmer 1. 5 more minutes. Remove herb bag. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 1.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Meatball Soup Recipe Emeril Lagasse. Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute.

Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 1. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands.

Set the rolled meatballs aside on a plate or other flat surface. Wash your hands. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 2. 0 minutes, or until meatballs are cooked through. Add the ditalini and spinach to the hot soup, stir well, and cook for 1. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.