"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Savory Meatball Soup Recipe

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This recipe for Savory Meatball Soup, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, November 13, 2008


1 lb ground chuck
3 Italian sausages, mild, removed from casing
1/2 cup dry, unseasoned bread crumbs
1/4 cup Parmesan or Romano cheese, grated
1 small yellow onion
1 large egg
1/2 cup tomato sauce
1 TBLS basil
1/4 tsp black pepper, freshly ground
1/2 tsp kosher salt

1 TBLS oregano
2 tsp black pepper, freshly ground
2 tsp garlic, granulated
1 tsp whole fennel seed, crushed
1/4 tsp cayenne pepper
3 TBLS olive oil
2 medium yellow onion, chopped
2 large potatoes, peeled, cubed
2 celery ribs, sliced
10-12 oz. fresh button mushrooms, sliced
1/4 cup balsamic vinegar
3-28 oz cans diced tomatoes with juice
3-28 oz cans water
2 tsp beef soup base
2 TBLS basil

Put all ingredients into large bowl. Mix with hands until everything is well blended. Using 1/4 of mixture, roll the meat in hands to form meatball. Roll until meat holds together well and ball is smooth. Fry in nonstick pan or in pan with oil until meatballs are browned.

Mix all spices, except basil, in a small mixing bowl and set aside. Heat olive oil in large soup pot. Add onion, potato, celery and mushrooms and cook over medium heat until soft and slightly brown. Toss in the oregano, pepper, garlic, fennel, and cayenne and cook about 15 seconds. Pour in vinegar and sir. Add tomatoes, water, beef soup base and browned meatballs and simmer for 30 minutes. Add basil during last 5 minutes of cooking.

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