Warm Cozy Italian Meatball Soup (Print Version)
# Ingredients:
→ Meatballs
01 -
1 pound grass-fed ground beef
02 -
4 cloves garlic, finely minced
03 -
2 tablespoons fresh parsley, chopped
04 -
2 tablespoons onions, grated
05 -
½ cup Italian breadcrumbs
06 -
1 tablespoon tomato paste
07 -
1 egg
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
→ Soup Base
10 -
2 tablespoons olive oil
11 -
¾ cup onions, finely chopped
12 -
4 cloves garlic, minced
13 -
1 tablespoon tomato paste
14 -
36 ounces tomato basil sauce (1½ jars)
15 -
½ teaspoon fennel seeds, crushed (optional)
16 -
Red pepper flakes to taste (pinch to ½ teaspoon)
17 -
1 quart vegetable or chicken broth
18 -
8 ounces shell-shaped pasta
19 -
Fresh sourdough bread, for serving
# Instructions:
01 -
In a medium bowl, mix together minced garlic, chopped parsley, grated onions, breadcrumbs, tomato paste, egg, salt and pepper using a fork. Once combined, add the ground beef and gently mix, being careful not to overwork the meat. Form the mixture into about 30-32 small meatballs (around 1 tablespoon each) and place them on a plate or baking sheet.
02 -
Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Working in batches if needed, add meatballs in a single layer with space between them. Brown on all sides, turning occasionally, for about 6 minutes total. Don't worry about cooking them completely through as they'll finish in the soup. Set browned meatballs aside and drain all but 1 teaspoon of grease from the pot.
03 -
Add the remaining tablespoon of oil to the pot and let it heat up. Sauté the chopped onions for 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and red pepper flakes. If using fennel seeds, crush them between your fingers or in a mortar and pestle, then add them to the pot and cook for 30 seconds more.
04 -
Pour in the tomato basil sauce, broth, 1 cup of water, and add the browned meatballs back to the pot. Bring everything to a boil. Add the pasta and reduce heat to medium, maintaining a simmer. Cook for 10-12 minutes until the pasta is tender and meatballs are cooked through. If the soup seems too thick, add up to 1 cup more water to reach your desired consistency, making sure to bring it back to a boil if you do. Taste and adjust seasonings as needed.
05 -
Ladle the hot soup into bowls, sprinkle with some fresh chopped parsley, and serve with slices of sourdough bread or homemade garlic toast.
# Notes:
01 -
For delicious garlic toast, toast slices of sourdough bread in a skillet with a little olive oil until golden and crispy on both sides. While still hot, rub with a cut clove of garlic for flavor.
02 -
If planning for leftovers, consider cooking the pasta separately according to package directions and adding it to individual bowls before ladling the soup on top. This prevents the pasta from absorbing too much liquid when stored.