Italian Meatball Soup
photo by katie in the UP
- Ready In:
- 1hr 20mins
- Ingredients:
- 23
- Serves:
-
10
ingredients
- meatballs
- 453.59 g 90% lean ground beef
- 177.44 ml parmesan cheese, grated
- 59.16 ml parsley, chopped
- 2 eggs
- 2 garlic cloves, grated
- 44.37 ml lemon juice, fresh squeezed
- 9.85 ml italian seasoning
- 2.46 ml kosher salt
- 4.92 ml black pepper
- soup
- 1892.72 ml beef stock
- 473.18 ml water
- 59.16 ml tomato paste
- 1 large onion, chopped
- 3 celery ribs, chopped
- 2 carrots, chopped
- 3 potatoes, peeled and chopped
- 2 bay leaves
- 2 garlic cloves, chopped
- 14.78 ml italian seasoning
- 118.29 ml parsley, chopped
- 453.59 g kale, cleaned, chopped with large veins removed
directions
- Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
- In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
- Store meatballs for later.
- Add another 2 tbls olive oil and saute all the veggies except for the kale.
- Add stock, water bay leaf, Italian seasoning and addition garlic.
- Simmer for 30 minutes.
- Add meatballs and kale and simmer for approx 20 minutes longer.
- Serve with shaved parmesan cheese and crusty bread.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0