Meatball Soup

Meatball Soup

serves 8

meatballs
1/2 lb. ground beef
1 clove garlic, minced
1 green onion, finely chopped
1 egg, slightly beaten
2 tablespoons Italian-seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
salt and pepper to taste
3 tablespoons olive oil

soup
1 medium onion, diced
4 carrots, peeled and sliced
1 stalk celery, diced
2 to 3 cloves garlic, minced
2 teaspoons oregano
1 teaspoon crushed red pepper flakes
4 cups tomato sauce
4 cups beef or chicken broth
14 oz. white beans, drained and rinsed
3 zucchini, sliced
1 cup small shell pasta
1/3 cup grated Parmesan cheese

Make the meatballs by combining all the ingredients, except oil, in a bowl.
Heat a pot. Add oil. Add and brown meatballs on all sides. Do this in batches. Don’t worry about the inside cooking. Remove meatballs to a plate, cover, and keep warm.
In the pot, add onion, carrots, and celery. Saute 6 minutes.
Add garlic and saute 30 seconds.
Stir in oregano, chili flakes, and tomato sauce.
Add chicken broth, beans, and zucchini.
Bring up to a boil.
Add meatballs and simmer 20 minutes.
Add pasta and cook 15 minutes or until pasta and meatballs are cooked.
Stir in Parmesan cheese.

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