Italian Meatball Soup
Ingredients:
For the meatballs
1 pound ground beef
3 garlic cloves, minced
1 large egg
1/2 cup freshly grated Parmesan cheese
2 teaspoons Italian seasoning
2 teaspoons fresh parsley, chopped
Salt and ground black pepper, to taste (I recommend a minimum of 1/2 teaspoon salt and 1/4 teaspoon pepper)
1 cup panko bread crumbs
1/4 cup lukewarm water
2 tablespoons olive oil
For the soup
1/2 teaspoon crushed red pepper
2 yellow onions, diced (about 1 cup)
6 regular sized carrots, peeled and chopped
6 stalks of celery, chopped
8 small golden potatoes, chopped (about 2 cups)
5 cloves garlic, minced
(1) 32 ounce container beef broth
(1) 32 ounce container chicken broth
(1) 6 oz can tomato paste
1 teaspoon Worcestershire sauce (optional)
2 bay leaves
Salt and pepper to taste
3/4 cup Parmesan cheese, grated
1 tablespoon fresh parsley
Instructions:
In a large bowl combine the beef, garlic, egg, cheese, Italian seasoning, parsley, salt, pepper, and panko; use your hands to combine. Slowly add the water, a few tablespoons at a time, using your hands to incorporate until combined. The mixture should be very moist but still hold its shape when rolled into meatballs. Using a measuring spoon, roll one tablespoon sized balls of meat into round, right balls; repeat with all meat.
Add oil to a large dutch oven (or soup pot) and bring to a simmer over medium-heat. Add in the meatballs – all at once if there’s room, or in two batches – and cook for 3 minutes on each side. Using a slotted spoon carefully remove the meatballs, transferring them to large plate; set aside until needed.
Keep pan (and all remaining oil inside) on the burner over medium-heat.
For the soup
In the same *pan you cooked the meatballs, add crushed red pepper flakes and onion and saute for 6 minutes. Add in the carrots, celery, and potatoes
