Directions: |
Directions:Add your ground beef to a large bowl, season with the garlic salt, black pepper, parsley, onion and garlic powders, pepper, and oregano. The seasonings are a suggested amount so you can use more or less to your liking.
Grate your onion on a cheese grater, do not let your hand get too close to the grater. You will use the pieces of onion that you can't grate. Then add the grated onions and all the juices to the bowl with the ground beef. I usually have some large pieces of onion left that are too small for me to grate, I finely dice these to sauté with the carrots and celery.
Add 1 cup of the parmesan to the meat and whisk your one egg and add that well. Then mix this all with the meat until it is well combined. IF your mixture is too wet and not paste like, add more of the parmesan a 1/2 cup at a time until it is a better texture.
Roll the meat into small, bite sized meatballs. Mine are usually about 1 to 1 1/2 inches around. They should be able to fit on a soup spoon. I keep a baking sheet nearby and roll them and place them on the pan. I get about 35 mini meatballs out of this recipe. The amounts will vary depending on how big or small you roll your meatballs. When you are done rolling your meatballs, set them aside on the counter to rest.
Add your olive oil to a soup pot, I use my VERY large deep sided skillet. When the olive oil is hot but not smoking, add onions to the skillet. Let these sauté low and slow. If you like you can add a little more of the seasonings to this, omitting the salt. This is not a necessary step, I just like to season when I can. A sprinkle of each over the onions will do.
When the meatballs have rested for about 10 minutes or so, add them to the pan with the onions. You are going to brown them on all sides. My meatballs held together enough to toss them around in the pan by giving the pan a shake. You want to get all sides of the meatballs browned enough to be firm. If your meatballs are less firm, carefully turn each one until they are browned. All of the meatballs were able to fit in my pot at once, you may have to do this step in batches if using a smaller pan. Once they are browned on all sides, remove them temporarily from the pan.
If you used a lean beef you should not have too much oil in the pan. If you do, you can drain some of it out. Then add your carrots and celery. Sauté these until golden brown.
Next add your bouillon. Sauté this in the pan with the vegetables. Then add your canned tomatoes, do not drain them. I fill each can twice with water and add this to the pan. This gets out the rest of the tomatoes and helps you measure the water. Stir this and bring it up to a low boil.
Drain your beans and give them a good rinse in the meantime.
**If you do not want a chunky soup you can use an immersion blender to blend up the veggies as puréed as you want them. I do not do this, I like the veggies whole. If you want to do this, do this step now, and you may need to add another cup of water after.
Make sure the soup is simmering nicely and add back your meatballs and then add the beans to the soup. Have this at a low simmer. Cover and stir occasionally. Let this simmer for about 30 minutes.
Boil your box of pasta shells while the soup simmers.
At the end, tear up your fresh basil or dice it, however you want. Taste your broth and add seasoning if needed. Add your basil and remove the soup from heat. Let sit off the heat ten minutes before serving.
**You can also add a soalsh of heavy cream if you want this creamy.
I keep the shells separate from the soup so that the shells don't suck up all the broth. Serve the soup with a cup or so of shells in the bowl and pour the soup over.
To store the pasta, toss them with a little bit of olive oil and then refrigerate.
Sprinkle the whole bowl with parmesan and serve. |
This recipe for Meatball Soup is from