Meatball Soup (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 pound lean ground beef
02 -
1/2 cup breadcrumbs
03 -
1/4 cup fresh parsley, chopped
04 -
Salt and pepper, to taste
→ For the Soup
05 -
1 onion, diced
06 -
2 carrots, sliced
07 -
2 stalks celery, diced
08 -
1 can (14 oz) diced tomatoes
09 -
4 cups low-sodium chicken broth
10 -
Olive oil, for cooking
# Instructions:
01 -
In a large bowl, combine ground beef, breadcrumbs, parsley, salt, pepper, and preferred spices. Mix gently until combined.
02 -
Shape the mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
03 -
Heat olive oil in a large pot over medium heat. Brown meatballs on all sides for about five minutes; set aside.
04 -
In the same pot, sauté onions, carrots, and celery until softened (about five minutes).
05 -
Add chicken broth and diced tomatoes; bring to a gentle boil.
06 -
Return meatballs to the pot and let everything simmer for 20 minutes until flavors meld.
07 -
Ladle into bowls and serve hot, optionally with crusty bread or over rice.
# Notes:
01 -
Indulge in the warmth of a classic Meatball Soup, perfect for chilly evenings and family gatherings. This hearty dish features tender meatballs simmered in a rich broth filled with fresh vegetables.
02 -
For added flavor depth, include garlic or Italian seasoning during cooking.
03 -
Store leftovers in airtight containers for up to three days or freeze for up to three months.
04 -
This soup is versatile and can be served with crusty bread or over rice for a more filling meal.