Parmesan Meatball Soup Recipes

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

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:

• Prepare onion, finely chop one half and thinly slice the other half and set aside.
• Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
• Add garlic and continue cooking for about 2 minutes; set aside.
• Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
• Let stand for 2 minutes, drain and squeeze dry.
• Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
• Mix ingredients and roll into small balls about 3/4 diameter.
• Roll in flour to coat lightly.
• Heat remaining Olive oil in a frying pan over medium heat.
• Cook meatballs until brown.
• Place on plate lined with a paper towel to drain.
• In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
• In a large pot, add add chicken broth,tomatoes, heat over medium heat.
• Add meatballs, cabbage and onions.
• Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
• May sprinkle additional Parmesan cheese on soup when serving.

Steps:

• Meatballs:.
• Mix all meatball ingredients together.
• Form into marble-sized meatballs. Refrigerate until ready to use.
• Soup:.
• In a extra large saucepan or stock pot over medium heat, heat olive oil.
• Add onion and sauté until tender and translucent, about 5 minutes.
• Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil.
• Reduce heat to LOW and simmer for 15 minutes.
• Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes.
• Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes.
• Remove from heat.
• Check and adjust seasonings.
• To serve:.
• Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese.