Recipe: My Famous Meatball Soup
This week’s recipe combines two family favorites—soup and my meatballs!
Make dinner more interesting with this delicious meatball soup! This creative dish is packed with protein and can satisfy any hunger craving!
Ingredients
- My Meatballs
- 3 Tablespoons Olive Oil
- 7 cups Low Sodium Beef Stock
- 2 cups Water
- 1/2 teaspoon Salt
- 2 Tablespoons Tomato Paste
- 3/4 cups Onion, Chopped
- 3/4 cups Carrots, Chopped
- 3/4 cups Celery, Chopped
- 1 cup Russet Potato, Chopped (do Not Peel)
- 1/2 pound Cabbage Chopped
- Grated Parmesan Cheese To Serve
- Tied in a cheesecloth bundle
- 4 Tablespoons Fresh Parsley, Minced
- 2 whole Bay Leaves
- 1 teaspoon Peppercorns
Procedure:
1. Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. (Tie to secure)
2. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly cook my meatballs til brown, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
3. Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
4. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
5. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.
6. Enjoy your masterpiece
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