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    Italian Meatball Soup

    Source of Recipe


    Recipe Introduction

    Flavored with Parmesan and garlic, scrumptious meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock.

    List of Ingredients

    Italian Meatball Soup

    1/2 pound ground sirloin
    5 tablespoons chopped fresh parsley
    1/4 cup grated Parmesan cheese, plus more for serving
    2 tablespoons dry bread crumbs
    1 egg, beaten
    5 cloves garlic, minced
    2 1/2 teaspoons salt
    1/2 teaspoon fresh-ground black pepper
    2 tablespoons olive oil
    2 carrots, cut into 1/4-inch dice
    1 onion, chopped
    2 ribs celery, cut into 1/4-inch dice
    1 zucchini, cut into 1/4-inch dice
    1 1/2 quarts canned low-sodium chicken broth or homemade stock
    1 cup canned crushed tomatoes in thick puree
    1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
    1 cup small pasta shells


    In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture into 24 meatballs.

    In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery, and the remaining garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth, tomatoes, rosemary, and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

    Add the remaining tablespoon parsley, 1/4 teaspoon pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done. Serve with additional Parmesan.




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