Italian Meatball Soup

• porcje: 8 servings
• czas aktywny: 30 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

3/4 lb. ground beef

1/2 c. freshly shredded parmesan cheese, plus more to serve

3 tbsp. chopped, fresh parsley

1 egg

2 cloves garlic

1/2 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp. ground oregano

2 tsp. lemon juice

3 tbsp. olive oil

7 c. low-sodium beef stock

1/2 tsp. kosher salt

2 tbsp. tomato paste

1/4 c. fresh parsley leaves

2 bay leaves

1 tsp. black peppercorns

3/4 c. chopped onion

3/4 c. chopped carrot

3/4 c. chopped celery

1 c. chopped russet potato

1/2 lb. green cabbage, thinly sliced

Wskazówki

For the meatballs: In a large bowl, combine the ground beef, parmesan, chopped parsley, egg, garlic, salt, pepper, oregano, and lemon juice. Shape the mixture into small balls (about 1-inch wide) and chill for 30 minutes. (You should have about 24 meatballs.)

After chilling, heat the olive oil over medium-low heat in a heavy pot. Briefly brown meatballs on all sides, then remove to a plate.

For the soup: To the pot, add the beef stock, 2 cups water, salt, and tomato paste. Bring to a boil, then reduce the heat to simmer for about 30 minutes.

Meanwhile, gather the parsley leaves, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. Add this to the pot.

Add the onion, carrots, celery, and potatoes to the pot. Simmer 15 minutes more. Remove the herb bundle.

Add the cabbage and meatballs to the pot. Bring to a boil, then reduce the heat to simmer for 8 to 10 minutes.

Serve with plenty of freshly grated parmesan sprinkled over the top.

Wartości Odżywcze

• Kalorie: 266
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Trans: 1 g
• Cholesterol: 57 mg
• Sód: 851 mg
• Węglowodany Całkowite: 10 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 4 g
• Białko: 17 g