Italian herb meatballs, vegetables and Parmesan cheese in a rich flavorful beef and tomato broth is an excellent way to welcome the cooler temperatures of fall. I'm hopeful that if I keep making soups, chili and stews then winter will finally arrive here in the desert. This soup was declared a keeper by all members of the family.Last time I made this soup, I added pasta individually into the bowls instead of into the whole pot. I now have a son who has decided that pasta is just not his thing. I surprised myself by enjoying the soup just as much without the pasta as with it. It works great both ways.
Italian Herb Meatball Soup
Yield: 8 servings
Meatball Ingredients:
recipe makes about (36) 3/4" meatballs
1/2 lb ground beef
1/2 lb ground pork
1/2 cup panko or regular breadcrumbs
1/4 cup Pecorino Romano or Parmesan cheese, finely grated
2 tablespoons finely minced yellow onion
1 tablespoons finely chopped fresh Italian parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano leaves
1 large garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg
Soup Ingredients:
Preheat oven to 400 degrees. Line 2 baking sheets with parchment or silpat mats. Set aside. Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing.
Using a not quite full 1" scoop place the meatballs on the baking sheet. Round them with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays. I tried to keep my meatballs less than 3/4" in size.
Bake the meatballs for 15-16 minutes. While the meatballs are simmering, combine all the soup ingredients in a large pot. Bring to a boil and then simmer until the carrots are tender. When the meatballs are done, remove from the oven and place into the soup to simmer until ready to eat. If you are including pasta in this soup, you can ladle the soup over a half cup or so of pasta into each bowl. Or, you can toss all of the pasta directly into the pot of soup. Top with additional cheese are desired. Enjoy!
1/4 cup Pecorino Romano or Parmesan cheese, finely grated
2 tablespoons finely minced yellow onion
1 tablespoons finely chopped fresh Italian parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano leaves
1 large garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg
Soup Ingredients:
1small yellow onion, about 1 cup chopped small, I simply used the remainder of the onion from the meatballs
2 cups carrots, sliced thin
1 cups celery, sliced very thin
29 ounces crushed tomatoes
14 ounces Italian stewed tomatoes or plain stewed tomatoes
4 cups beef broth, or Hot water plus 1 tablespoon Beef base
1 tablespoon Italian seasoning or a combination of basil, oregano and thymeOptional: 2 - 3 cups cooked pasta
Preheat oven to 400 degrees. Line 2 baking sheets with parchment or silpat mats. Set aside. Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing.
Using a not quite full 1" scoop place the meatballs on the baking sheet. Round them with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays. I tried to keep my meatballs less than 3/4" in size.
Bake the meatballs for 15-16 minutes. While the meatballs are simmering, combine all the soup ingredients in a large pot. Bring to a boil and then simmer until the carrots are tender. When the meatballs are done, remove from the oven and place into the soup to simmer until ready to eat. If you are including pasta in this soup, you can ladle the soup over a half cup or so of pasta into each bowl. Or, you can toss all of the pasta directly into the pot of soup. Top with additional cheese are desired. Enjoy!
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