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Italian Meatball Soup via the Pioneer Woman Recipe

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This recipe for Italian Meatball Soup via the Pioneer Woman is from The Halverson Guide to Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
3/4 pounds Ground Beef
1/2 cup Freshly Grated Parmesan Cheese
3 Tablespoons Fresh Parsley, Minced
1 whole Egg
2 cloves Garlic
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Ground Oregano
2 teaspoons Lemon Juice
SOUP
3 Tablespoons Olive Oil
7 cups Low Sodium Beef Stock
2 cups Water
1/2 teaspoon Salt
2 Tablespoons Tomato Paste
3/4 cups Onion, Chopped
3/4 cups Carrots, Chopped
3/4 cups Celery, Chopped
1 cup Russet Potato, Chopped (do Not Peel)
1/2 pound Cabbage Chopped
Grated Parmesan Cheese To Serve

TIED IN A CHEESECLOTH BUNDLE
4 Tablespoons Fresh Parsley, Minced
2 whole Bay Leaves
1 teaspoon Peppercorns
Directions:
Directions:

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

 

 

 

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