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Parmesan Meatball Soup

Italian comfort soup
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Ingredients

Scale
  • For the Meatballs:
  • 1 lb ground beef
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup breadcrumbs
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes (optional)
  • For the Soup Base:
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Finishing Touches:
  • 1/4 cup additional grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 2 cups baby spinach or kale (optional)
  • 1/2 cup small pasta like orzo or stelline (optional)
  • 1 tbsp fresh lemon juice (optional)
  • Extra Parmesan cheese for serving

Instructions

  1. Prepare the meatball mixture by combining ground beef, 1/4 cup of Parmesan cheese, breadcrumbs, egg, minced garlic, 1 tablespoon of parsley, oregano, salt, pepper, and red pepper flakes (if using) in a large bowl. Mix gently until just combined.
  2. Form the meat mixture into small meatballs, approximately 1-inch in diameter. Refrigerate for 15 minutes to help them hold their shape.
  3. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Brown the meatballs in batches, 2-3 minutes per batch. Transfer to a plate.
  4. In the same pot, add the remaining tablespoon of olive oil. Add the onion, carrot, and celery, cooking until softened, about 5-6 minutes. Add the garlic and cook for another 30 seconds.
  5. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot.
  6. Add the bay leaf, Italian seasoning, and red pepper flakes (if using). Bring to a gentle boil, then reduce to a simmer.
  7. Gently return the meatballs to the pot. Simmer uncovered for 10-12 minutes until the meatballs are cooked through.
  8. If using pasta, add it now and cook according to package directions, usually 8-10 minutes.
  9. If using leafy greens, add them during the last 2 minutes of cooking, just until wilted.
  10. Remove the bay leaf, then stir in the remaining Parmesan cheese, fresh parsley, and lemon juice (if using). Taste and adjust seasoning as needed.
  11. Ladle into bowls, ensuring each serving gets a generous portion of meatballs. Sprinkle with additional Parmesan cheese and serve immediately.

Notes

  • For the most tender meatballs, handle the meat mixture as little as possible.
  • Use freshly grated Parmesan rather than pre-packaged for the best flavor.
  • If adding pasta, consider cooking it separately and adding it to individual bowls before ladling the hot soup.
  • This soup freezes beautifully for up to 3 months – freeze without pasta or leafy greens for best results.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: parmesan meatball soup, Italian comfort soup, cheesy meatballs, quick weeknight dinner, homecooked classic

Find it online: https://www.joyliciousrecipes.com/parmesan-meatball-soup-easy/