Sunday, January 6, 2013

Meatball Soup

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This recipe is featured on The Weekend Gourmet

Who doesn't love a juicy meatball?  This soup includes meatballs, pasta, beans, and veggies.  It is a great addition on a cold winter night.

Here are the ingredients for the meatballs:

1/2 pound ground beef
1/2 pound ground pork
Fresh parsley
3 tablespoons ricotta cheese
1/2 cup parmesan cheese
1 cup Panko bread crumbs
1 egg

Mix all ingredients together and form small 1 inch meatballs.  Sear in a large soup pan with a little olive oil.

The ingredients for the soup:

2 carrots, peeled and diced
1 onion, diced
2 stalks of celery, diced
1 can diced tomatoes
1 can cannelini beans or 1/2 cup dried, soaked overnight
1 can kidney beans or 1/2 cup dried, soaked overnight
2 cups chicken broth
1 cup orzo
1 cup parmesan cheese
Fresh parsley
2 bay leaves

When you have finished searing the meatballs, remove them and keep them warm.  Add the carrots, celery, and onion.  Saute for 5 minutes.  If you are using dried beans, add them now, and cover with water.  Let that simmer for 2 hours.

When the beans are soft, add the thyme, bay leaves, parsley, salt and pepper.  Add the tomatoes and chicken broth.  Let that simmer for 30 minutes.

If you are using canned beans, add them now, along with meatballs, orzo and parmesan cheese. 

Serve when the orzo is soft.


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