Italian Meatball Soup

Italian Meatball Soup

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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