Meatball Soup

• 분량: 6 servings
• 총 시간: 1 hour 30 minutes

재료

1/2 cup panko (Japanese-style breadcrumbs)

1/3 cup whole milk

1 large egg

1 Tbsp.Worcestershire sauce

1 1/2 tsp. Dijon mustard

1 1/2 tsp. Cajun seasoning, divided

1 tsp. kosher salt, divided

1 tsp. black pepper, divided

1 1/2 lb. 85/15 ground beef

2 Tbsp. olive oil, divided

1 small (6 oz.) yellow onion, chopped (about 1 cup)

1/2 cup chopped celery (from 2 small [3 -oz. each) stalks)

1 large (6 oz.) carrot, sliced (about 1 1/4 cups)

1 medium-size (8 oz.) yellow bell pepper, chopped (about 1 cup)

6 cups chicken broth

1 (28-oz.) can whole peeled tomatoes, undrained

8 oz. farfalle pasta (about 2 1/4 cups)

2 Tbsp. finely chopped fresh flat-leaf parsley

Grated Parmesan cheese

방향

Stir together panko, milk, egg, Worcestershire, mustard, 1/2 teaspoon of the Cajun seasoning, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper until well combined. Let sit 5 minutes. Add ground beef and mix gently until combined.

Shape beef mixture into 36 (about 1 1/2-inch) meatballs (1 rounded tablespoon each), and place on a parchment paper-lined baking sheet. Refrigerate meatballs, uncovered, until slightly firm, about 20 minutes.

Heat 1 tablespoon of the oil in a large Dutch oven over low. Add half of the meatballs in an even layer; cook, undisturbed, until browned on 1 side, about 2 minutes. Carefully turn using tongs; cook, turning often, until browned on all sides, 3 to 4 minutes. Transfer meatballs to a plate. Repeat with remaining meatballs. Do not wipe Dutch oven clean.

Add remaining 1 tablespoon oil to Dutch oven. Add onion and celery, and cook over medium-high, stirring occasionally, scraping up browned bits from bottom of Dutch oven, until softened, about 3 minutes. Add carrot, bell pepper, and remaining 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and tomatoes; bring to a boil over medium-high. Reduce heat to medium, and cook, uncovered, until vegetables soften slightly, 8 to 10 minutes.

Add pasta and meatballs, and cook over medium, stirring occasionally, until soup thickens and pasta and meatballs are cooked through, about 12 minutes. Stir in parsley, and serve topped with Parmesan cheese.