The first time I made this soup it was a little bit on a whim. I randomly asked the kids what they wanted for dinner. I have no idea where they got the idea for meatball soup but they were really excited to get meatballs since they had just read, “Cloudy With A Chance of Meatballs” which I am pretty sure does not have meatball soup but they somehow thought of it anyway.
I think we had just gotten off an airplane so I didn’t really feel like doing anything to extravagant but this sounded tasty so I made it anyway (making meatballs sounds extravagant when you have just gotten off a plane, right?)
We totally fell in love with this soup, it is super comfort food and super tasty.
It actually does come together pretty fast if you have a food processor to help with the meatballs (and kids to actually ball them…since we have a scoop they can easily do that part and that let me do all the chopping of the veggies while they made the meatballs).
- 1 egg, lightly beaten
- ¼ cup dry bread crumbs
- ¼ cup minced fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic
- ⅛ teaspoon pepper
- ½ pound lean ground beef (90% lean)
- 2 tablespoons olive oil
- 1 cup red wine
- 2 cans beef broth
- 1 can diced tomatoes
- 4 carrots, diced
- 2 stalks celery, diced
- ½ red onion, minced
- 2 cloves garlic
- 1 bay leaf
- 1½ tablespoons thyme
- 1 tablespoon oregano
- 1 tablespoon basil
- ½ cup ditalini pasta or other small pasta
- In a food processor combine the first six ingredients and pulse until mixed. Form into whatever size meatballs you would like.
- In a dutch oven or large stock pot, heat oil over medium heat. Add the meatballs and cook until done, they should be pretty brown on the outside.
- Add the wine to deglaze the pan and allow to simmer a few minutes then add the rest of the ingredients except the pasta. Bring to a boil then reduce heat to medium, cover and allow to simmer until the carrots are mostly cooked but still a little crunchy, about 20 minutes.
- Add the pasta and allow to cook until al dente.
- Serve hot with grated parmesan cheese sprinkled over the top.
Latest posts by Megan (see all)
- Double Chocolate Coconut Muffin-In-A-Mug (grain and sugar free) - May 22, 2015
- Easy Roasted Parmesan Broccoli - May 11, 2015
- Lemon Rose Scented Cupcakes - May 8, 2015