Meatball Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 egg, beaten.
03 -
1/2 cup heavy cream (for meatballs).
04 -
1/2 cup Italian breadcrumbs.
05 -
1/4 cup grated Parmesan cheese.
06 -
3 minced garlic cloves.
07 -
1/2 pound ground beef (80% lean).
08 -
1/2 pound ground pork.
09 -
1 tablespoon butter.
10 -
1 diced yellow onion.
11 -
1/2 cup diced bell peppers.
12 -
2 tablespoons tomato paste.
13 -
3 cups chicken broth.
14 -
1 1/2 cups beef broth.
15 -
2 cans (14.5 oz each) diced tomatoes.
16 -
1/2 cup heavy cream (for soup).
17 -
2 cups fresh spinach.
18 -
1 cup dry pasta.
19 -
8 oz ricotta cheese for serving.
20 -
1/2 cup Parmesan cheese for serving.
# Instructions:
01 -
Mix beaten egg with cream and breadcrumbs until pasty. Add Parmesan, garlic, and seasonings. Gently fold in beef and pork.
02 -
Shape meat into 1-inch balls. Brown them in olive oil over medium-high heat, working in batches.
03 -
Cook onions in butter until soft, about 10 minutes. Add peppers, garlic, and tomato paste.
04 -
Pour in broths and blended tomatoes. Add seasonings and simmer for 15 minutes.
05 -
Add meatballs and pasta to simmering soup. Cook until pasta is tender.
06 -
Stir in cream and spinach. Serve topped with ricotta, Parmesan, and red pepper flakes.
# Notes:
01 -
Makes about 45 one-inch meatballs.
02 -
Cook pasta separately if planning for leftovers.
03 -
Can use frozen meatballs as a shortcut.