Name: italian meatball soup
Yield: 1
Cuisine: Italian
Ingredients: 1 lb ground beef (or a mix of beef and pork); 120 ml breadcrumbs; 60 ml grated parmesan cheese; 1 item egg; 2 clove garlic, minced; 60 ml fresh parsley, chopped; 1 item salt and pepper to taste; 2 tbsp olive oil; 1 item onion, diced; 2 item carrots, diced; 2 item celery stalks, diced; 1 item can diced tomatoes; 1440 ml beef broth; 240 ml small pasta (such as ditalini or small shells); 1 item fresh basil leaves for garnish

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italian meatball soup

italian meatball soup

In the heart of Italy, where cobblestone streets wind through ancient cities and vineyards stretch across rolling hills, there exists a culinary tradition that celebrates the simple pleasures of good food and shared meals. At the center…

Source

Ingredients:

1
lb
ground beef (or a mix of beef and pork)
120
ml
breadcrumbs
60
ml
grated parmesan cheese
1
item
egg
2
clove
garlic, minced
60
ml
fresh parsley, chopped
1
item
salt and pepper to taste
2
tbsp
olive oil
1
item
onion, diced
2
item
carrots, diced
2
item
celery stalks, diced
1
item
can diced tomatoes
1440
ml
beef broth
240
ml
small pasta (such as ditalini or small shells)
1
item
fresh basil leaves for garnish

Instructions:

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix until well combined, then shape into small meatballs.
Heat the olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until softened and fragrant.
Pour in the diced tomatoes and beef broth, stirring to combine. Bring the soup to a simmer.
Return the meatballs to the pot and let the soup simmer for about 10 minutes.
Add the small pasta to the pot and continue to simmer until the pasta is cooked al dente.
Adjust seasoning with salt and pepper if necessary.
Serve hot, garnished with fresh basil leaves and additional grated Parmesan cheese if desired.

1
lb
ground beef (or a mix of beef and pork)
120
ml
breadcrumbs
60
ml
grated parmesan cheese
1
item
egg
2
clove
garlic, minced
60
ml
fresh parsley, chopped
1
item
salt and pepper to taste
2
tbsp
olive oil
1
item
onion, diced
2
item
carrots, diced
2
item
celery stalks, diced
1
item
can diced tomatoes
1440
ml
beef broth
240
ml
small pasta (such as ditalini or small shells)
1
item
fresh basil leaves for garnish

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix until well combined, then shape into small meatballs.

Heat the olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove from the pot and set aside.

In the same pot, add the diced onion, carrots, and celery. Sauté until softened and fragrant.

Pour in the diced tomatoes and beef broth, stirring to combine. Bring the soup to a simmer.

Return the meatballs to the pot and let the soup simmer for about 10 minutes.

Add the small pasta to the pot and continue to simmer until the pasta is cooked al dente.

Adjust seasoning with salt and pepper if necessary.

Serve hot, garnished with fresh basil leaves and additional grated Parmesan cheese if desired.

italian meatball soup italian meatball soup

Source

Ingredients:

Instructions:

italian meatball soup

italian meatball soup