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Italian Meatball Soup
Italian meatball soup is made with bite-sized meatballs and lots of veggies. This weeknight family dinner recipe will warm you up on a cold winter night!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
For the meatballs: In a large bowl, combine the ground beef, parmesan, chopped parsley, egg, garlic, salt, pepper, oregano, and lemon juice. Shape the mixture into small balls (about 1-inch wide) and chill for ⏱️ 30 minutes. (You should have about 24 meatballs.)
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2
After chilling, heat the olive oil over medium-low heat in a heavy pot. Briefly brown meatballs on all sides, then remove to a plate.
3
For the soup: To the pot, add the beef stock, 2 cups water, salt, and tomato paste. Bring to a boil, then reduce the heat to simmer for about ⏱️ 30 minutes.
4
Meanwhile, gather the parsley leaves, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. Add this to the pot.
bay leaves2
5
Add the onion, carrots, celery, and potatoes to the pot. Simmer ⏱️ 15 minutes more. Remove the herb bundle.
6
Add the cabbage and meatballs to the pot. Bring to a boil, then reduce the heat to simmer for 8 to ⏱️ 10 minutes.
7
Serve with plenty of freshly grated parmesan sprinkled over the top.
Nutrition Facts
calories
266 Calories
fat Content
17 g
fiber Content
2 g
sugar Content
4 g
sodium Content
851 mg
protein Content
17 g
trans Fat Content
1 g
cholesterol Content
57 mg
carbohydrate Content
10 g
saturated Fat Content
6 g
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