Italian Meatball Soup Recipes

Steps:

• Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
• Add meatballs, pasta and frozen veggies.
• Return to boiling, reduce heat.
• Simmer covered, about 10 minutes or till pasta and veggies are tender.
• Ladle soup into bowls and sprinkle with cheese.

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

Steps:

• To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
• In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
• Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
• Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
• You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.

Steps:

• Peel carrots with vegetable peeler. Finely chop carrots, celery and onions.
• Lightly spray pot(4qt) with oil and add carrots, celery and onion. Cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
• Push vegetables to one side of pot. Add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
• Add pressed garlic and seasoning; mix well. Stir in tomatoes; broth and water; bring to a simmer.
• Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and black pepper. Serve hot and garnish with Ciabatta Croutons.
• Ciabatta Croutons:.
• Pre heat Oven to 425 degrees. Slice loaf into 1 inch cubes. Toss cubes with olive oil and arrange in an even layer on pan. Bake 12-14minutes or until golden brown.

Steps:

• In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.

Steps:

• Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.