Italian Meatball Soup

Submitted by katie in the UP

"The original recipe was from Pioneer Woman's Blog (Ree Drummond) I made a few changes and the result was a fabulous soup!"

 

• Ready In: 1hr 20mins
• Ingredients: 23
• Serves: 10

ingredients

• meatballs
• 1 lb 90% lean ground beef
• 3⁄4 cup parmesan cheese, grated
• 4 tablespoons parsley, chopped
• 2 eggs
• 2 garlic cloves, grated
• 3 tablespoons lemon juice, fresh squeezed
• 2 teaspoons italian seasoning
• 1⁄2 teaspoon kosher salt
• 1 teaspoon black pepper
• soup
• 8 cups beef stock
• 2 cups water
• 4 tablespoons 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
• 3 teaspoons italian seasoning
• 1⁄2 cup parsley, chopped
• 1 lb kale, cleaned, chopped with large veins removed

directions

1. Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
2. In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
3. Store meatballs for later.
4. Add another 2 tbls olive oil and saute all the veggies except for the kale.
5. Add stock, water bay leaf, Italian seasoning and addition garlic.
6. Simmer for 30 minutes.
7. Add meatballs and kale and simmer for approx 20 minutes longer.
8. Serve with shaved parmesan cheese and crusty bread.