Meatball Soup – Closet Cooking

Meatball Soup

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 6

Meatballs and pasta in a soup with a tasty beef and tomato broth!

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ingredients

For the meatballs:

• 1 pound ground beef
• 1 small onion, grated
• 2 cloves garlic, minced/grated
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 1/2 teaspoon ground fennel (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning (link) (or oregano)
• 1 pinch red pepper flakes (to taste)
• 1 tablespoon parsley, chopped
• 1 large egg
• 1 tablespoon heavy cream (or milk)
• 1/3 cup bread crumbs (gluten-free for gluten-free)

For the soup:

• 1 tablespoon oil
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 4 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon ground fennel seeds (optional)
• 2 tablespoons tomato paste
• 6 cups beef broth
• 1 (28 ounce) can diced tomatoes (or 1 (26 ounce) jar pasta/marinara sauce or 3 cups homemade marinara sauce (link))
• 8 ounces pasta (such as mafalda corta or broken lasagne) (gluten-free for gluten- free)
• 1 tablespoon Italian seasoning (link) (or oregano)
• 1/2 cup heavy/whipping cream (or milk)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• salt and pepper to taste
• 1 tablespoon basil, thinly sliced

directions

For the meatballs:

1. Mix everything, form into 1-2 tablespoon balls and either pan fry in oil over medium-heat until browned on all sides, about 2-4 minutes per side OR roast in a preheated 350F/180C oven until lightly golden brown, about 20-25 minutes.

For the soup:

2. Heat the oil in a large saucepan over medium heat, add the onions,celery and carrots, and cook until tender, about 7-10 minutes.
3. Add the garlic, red pepper flakes, ground fennel, and tomato paste, mix and cook until fragrant, about a minute.
4. Add the broth, meatballs, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
5. Add the cream and cheese, mix and let the cheese melt into the broth.
6. Season with salt and pepper to taste, mix in the basil, and enjoy!

Tip: Make the meatballs a day ahead!
Option: Use store bought meatballs.
Option: Add 1 tablespoon balsamic vinegar.
Option: Add 1 tablespoon worcestershire sauce.
Option: Add 1 tablespoon soy sauce or fish sauce.
Option: Add 1 tablespoon parsley, chopped.

Nutrition Facts: Calories 548, Fat 32g (Saturated 13g, Trans 1g), Cholesterol 120mg, Sodium 1449mg, Carbs 55g (Fiber 6g, Sugars 13g), Protein 32g

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