Italian Meatball Soup (Print Version)
# Ingredients:
→ Meatballs
01 -
½ teaspoon ground black pepper
02 -
1 teaspoon sea salt
03 -
3 minced garlic cloves
04 -
¼ cup grated Parmesan cheese
05 -
½ cup Italian-style breadcrumbs
06 -
½ cup heavy cream or milk if preferred
07 -
1 whisked large egg
08 -
½ pound pork, ground
09 -
½ pound ground beef, 80% lean
→ Soup Base
10 -
1½ cups beef stock
11 -
3 cups chicken stock
12 -
2 tablespoons tomato paste
13 -
1 tablespoon unsalted butter
14 -
3 minced garlic cloves
15 -
2 cans (14.5 oz each) diced tomatoes with juice
16 -
1 diced yellow onion
17 -
½ cup diced bell peppers (any color combination)
18 -
1 cup uncooked pasta (try cavatappi)
19 -
½ cup heavy whipping cream
20 -
2 cups fresh spinach leaves
21 -
1 teaspoon optional hot sauce
22 -
1 teaspoon Worcestershire sauce
23 -
1 tablespoon olive oil
→ Seasonings
24 -
Salt and pepper as needed
25 -
1 sprinkle of red pepper flakes
26 -
1 teaspoon dried parsley
27 -
1 teaspoon ground mustard powder
28 -
1 teaspoon dried oregano
29 -
1 teaspoon dried basil
→ For Serving
30 -
½ cup shredded Parmesan cheese
31 -
A pinch of red pepper flakes for decor
32 -
8 ounces ricotta cheese
# Instructions:
01 -
Grab a big bowl and combine the egg and heavy cream. Toss in the breadcrumbs, stir, and let it soak for a minute or two until thickened (this is called a 'panade'). Blend in the Parmesan, garlic, salt, and pepper. Carefully fold in the pork and beef, making sure not to over-mix.
02 -
Roll the meat mixture into 1-inch balls. Heat oil in a large pot or Dutch oven on medium-high. Working in small batches, cook the meatballs for 2-3 minutes until browned on the outside. Set aside; they'll finish cooking later.
03 -
Take the diced tomatoes and puree them smooth or leave slightly chunky. In your pot, melt some butter, sauté the onions for 10 minutes, then throw in the bell peppers. Cook for 4 minutes before adding garlic, tomato paste, and all your seasonings and sauces. Stir it around for one more minute.
04 -
Pour in the stocks and tomato blend, then bring all of it to a rolling boil. Drop the heat to low and let it simmer uncovered for 15 minutes to let the flavors come together. Crank the heat back up, stir in the meatballs and pasta, and cook until the pasta reaches your desired tenderness.
05 -
Lower the heat to a gentle simmer. Mix in the cream and spinach, cooking briefly until the greens wilt. Serve warm in bowls with a scoop of ricotta, extra Parmesan, and a sprinkle of pepper flakes on top.
# Notes:
01 -
Letting the bread and cream soak (panade) keeps the meat moist and soft.
02 -
Cooking the onion longer cuts down sharp acidity in the tomatoes.
03 -
To make the broth thicker, just simmer it a little more before serving.