Meatball Soup
Recipe By: 
Recipe type: Main, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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
Preparation Instructions
  1. In a food processor combine the first six ingredients and pulse until mixed. Form into whatever size meatballs you would like.
  2. 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.
  3. 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.
  4. Add the pasta and allow to cook until al dente.
  5. Serve hot with grated parmesan cheese sprinkled over the top.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/01/meatball-soup/