ITALIAN MEATBALL SOUP

Italian Meatball Soup image

Provided by katie in the UP

Categories Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 23

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

Steps:

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.

Nutrition Facts : Calories 235.1, Fat 8.6, SaturatedFat 3.8, Cholesterol 73.3, Sodium 1057.2, Carbohydrate 21.5, Fiber 3.6, Sugar 3, Protein 19.1

There are no comments yet!

Name

Message

#30-minutes-or-less #time-to-make #course #preparation #soups-stews #dietary