TieKitty
02-06-2010, 09:35 AM
I found this on PW's blog last week and had to try it. I'm so glad I did. It's another winner! I've loved every recipe of hers that I've tried.
"Italian Meatball Soup"
Meatballs
3/4 lbs. ground beef
1/2 cup freshly grated parmesan cheese
3 TBS fresh parsley, minced
1 whole egg
2 cloves garlic
1/2 tsp. salt (I omitted)
1/2 tsp. black pepper
1/4 tsp. ground oregano
2 tsp. lemon juice
Soup
3 TBS olive oil
7 cups low sodium beef stock
2 cups water
1/2 tsp salt (I omitted)
2 TBS 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 lb. cabbage, chopped
grated Parmesan cheese to serve
Tied in a cheesecloth bundle
4 TBS fresh parsley, mnced
2 whole bay leaves
1 tsp peppercorns
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes. Gather 4 TBS 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 - 10 minutes. Serve with plenty of freshly grated Parmesan cheese sprinkled over top.
I did make some changes. I baked the meatballs for 20 minutes at 350, although next time I'll follow her recipe.
I added a 14.5 oz. can of undrained tomatoes.
I didn't realize I had no potatoes, so I subbed 1 cup uncooked penne pasta.
This soup is very hearty and the leftovers the next day were even better.
"Italian Meatball Soup"
Meatballs
3/4 lbs. ground beef
1/2 cup freshly grated parmesan cheese
3 TBS fresh parsley, minced
1 whole egg
2 cloves garlic
1/2 tsp. salt (I omitted)
1/2 tsp. black pepper
1/4 tsp. ground oregano
2 tsp. lemon juice
Soup
3 TBS olive oil
7 cups low sodium beef stock
2 cups water
1/2 tsp salt (I omitted)
2 TBS 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 lb. cabbage, chopped
grated Parmesan cheese to serve
Tied in a cheesecloth bundle
4 TBS fresh parsley, mnced
2 whole bay leaves
1 tsp peppercorns
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes. Gather 4 TBS 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 - 10 minutes. Serve with plenty of freshly grated Parmesan cheese sprinkled over top.
I did make some changes. I baked the meatballs for 20 minutes at 350, although next time I'll follow her recipe.
I added a 14.5 oz. can of undrained tomatoes.
I didn't realize I had no potatoes, so I subbed 1 cup uncooked penne pasta.
This soup is very hearty and the leftovers the next day were even better.