Italian Meatball Soup
Italian Meatball Soup
Servings 8 servings
Calories 241kcal
Ingredients
Meatballs
- 3/4 pounds ground beef
- 1/2 cup Parmesan cheese Freshly Grated
- 3 Tablespoons parsley Minced
- 1 egg
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 2 teaspoons lemon juice
Soup
- 3 Tablespoons olive oil
- 7 cups Low Sodium Beef Stock
- 2 cups water
- 1/2 teaspoon salt
- 2 Tablespoons tomato paste
- 3/4 cups onion Chopped
- 3/4 cups carrots Chopped
- 3/4 cups celery Chopped
- 1 cup russet potatoes Chopped (do Not Peel)
- 1/2 pound Cabbage Chopped
- Parmesan cheese Grated, To Serve
Tied in a Cheesecloth Bundle
- 4 Tablespoons parsley Minced
- 2 bay leaves whole
- 1 teaspoon black peppercorns
Instructions
- To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
- Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
- After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
- Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
- Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
- Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.
Notes
http://thepioneerwoman.com/cooking/italian-meatball-soup/
Nutrition
Calories: 241kcal | Carbohydrates: 10g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1582mg | Potassium: 527mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5150IU | Vitamin C: 42.1mg | Calcium: 230mg | Iron: 2.5mg