"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Meatball Soup Recipe

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This recipe for Meatball Soup, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Taylor
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
For meatballs:
1 1/2 lbs. lean ground beef
6 T. minced onion
1 1/2 tsp. minced garlic
3/4 c. canned crushed tomatoes
6 T. Parmesan cheese
3/4 c. dry bread crumbs



For soup:
3 T. olive oil
1 c. chopped onion
1 c. chopped celery
1 c. diced carrots
1 c. diced zucchini
1 - 14 oz can diced tomatoes
1 1/4 c. tomato sauce
1 tsp. sugar
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. rosemary
salt
black pepper
8 c. beef stock or broth
1 c. uncooked orzo pasta
grated Parmesan cheese, for garnish

Directions:
Directions:
Preheat oven to 375.
In a medium bowl, combine beef, onion, garlic, tomatoes and Parmesan; mix thoroughly. Add just enough bread crumbs to bind the mixture. Shape into 72 small meatballs; place on parchment lined baking sheet. Bake 15 minutes or until cooked through.
To prepare soup: Heat olive oil in a large soup pot or Dutch oven over med-high heat. Add onion, celery, carrots, zucchini; saute until beginning to soften, 4-5 minutes. Add tomatoes and sauce, sugar, basil, thyme, rosemary, salt and pepper to taste, and broth. Increase heat to high; bring to a boil. Add cooked meatballs; simmer for 40 minutes.

Personal Notes:
Personal Notes:
Recipe from Pietro's Italian Restaurant

 

 

 

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