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Meatball soup Recipe
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Keywords:
meatball soup
🧂 Ingredients
For the meatball
1 Pound
Ground beef
1/3 Cup
Parmesan cheese
1/3 Cup
Bread crumbs
1
Egg
1 Teaspoon
dried thyme
1 Clove
Garlic
(minced)
Salt and pepper
For Soup
2 Tablespoons
Olive oil
(or your choice)
2 Cups
Crushed Tomatoes
(or can tomatoes)
½ Cup
onion
(diced)
2
Carrots
(cut into coins)
3
Celery sticks
(diced)
1-2 Cups
Pasta
(I used campanelle)
4 Cups
of Beef Broth
(you can use more)
Handful Kale
(chopped)
2 Teaspoon
Italian seasoning
1 Teaspoon
Red pepper flakes
(optional)
Seasoning bouillon
(optional)
Salt and pepper
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Instructions
1
Preheat the oven to 370 degrees F. Line a baking sheet with a sheet of foil,
grease with oil or spray with cooking spray and set aside.
2
In a bowl, add all the first seven ingredients under the meatball and mix.
3
Scoop small meat and roll it, place it on the lined baking sheet and continue
until you’re done.
4
Bake for about 8-10 minutes until golden brown.
5
Heat oil in a big over medium-high heat, add onion, celery, carrot, red pepper
flakes and stir for a couple of minutes.
6
Add the Italian seasoning, broth (or water), crushed tomatoes (I crushed my
tomatoes myself, but you can use store bought cans and a mixture of crushed and
sauce), seasoning with salt and pepper. Bring to a boil.
7
Add pasta (use any shape of your choice) and meatballs combine and simmer for
until the pasta and veggies are soft. If you use water, you might want to use
seasoning bouillon cube or powder to taste. I used 4 cups of broth, depending on
the quantity of pasta and how “soupy” you want it, you can adjust the
broth/water to your preference.
8
Add the chopped kale and combine. Check the seasoning and turn off the heat.
9
Serve, if you wish to garnish with some grated parmesan cheese and fresh
parsley.
10
Enjoy!
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