Category
Gourmet Soups, Stews, & Bisques
A terrific main-dish soup, Italian style–savory meatballs, herbs, tomatoes, and pasta, all in a hearty beef broth. The perfect meal for a chilly evening!
Ingredients
For the meatballs:
- One small onion, minced
- Two cloves garlic, minced
- One tablespoon olive oil
- ½ pound ground beef
- 1/2 pound ground pork
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the soup:
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 2 1/4 ounces Glace de Viand Gold® dissolved in 6 cups hot water
- 1 large can (28 ounces) Italian-style tomatoes with their juices
- 1/2 pound dateline or other small pasta
- Salt and ground black pepper
- 1/4 cup chopped fresh parsley
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Methods/Steps
- To make the meatballs: Sauté the onion and garlic gently in the olive oil until they’re translucent, 3-4 minutes. Set aside to cool for 5 minutes. Combine the onion and garlic with the remaining meatball ingredients in a mixing bowl and blend them with your hands (or stir with a wooden spoon) untl well combined. Form the mixture into 1 1/2-inch meatballs, place on a baking sheet and chill for 30 minutes.
- Warm the vegetable oil in a large, wide soup pot over medium-high heat. When the pan is hot, add enough meatballs to make a single layer, and brown them on all sides, about 3-4 minutes. (The meatballs will not be cooked through.) Remove them from the pan and let them drain on paper towels. Repeat as needed with remaining meatballs.
- To make the soup: Pour out all but about 2 tablespoons of drippings from the pot, adjust the heat to medium, and add the onion, carrot, and celery. Sauté until the vegetables have softened, about 5 minutes. Add the garlic and oregano and cook another minute.
- Stir in the diluted Glace de Viand Gold® and the tomatoes with their juices and bring the mixture to a boil.
- Add the pasta and simmer for 8-10 minutes, until the pasta is just tender.
- Add the browned meatballs, bring the soup back to a simmer, and cook another 3-5 minutes, until the meatballs are cooked through.
- Season to taste with salt and the pepper and stir in the parsley.
Meatball Soup Recipe video