Italian Meatball Soup
This Italian Meatball Soup is like grandma came over and made you dinner. It's like a hug and a kiss.
Ingredients
- 4 Tbsp Extra Virgin Olive Oil
- 1 Large Red Onion - Chopped Small
- 4-6 Cloves of Garlic - Minced
- 6 Celery Sticks - Chopped Small
- 4 Medium/Large Carrots - Chopped Small
- Italian Parsley Bunch - Finely Chopped
- 8 Cups Beef Broth
- 3 Cups of Red Sauce/Marinara Sauce - Parmesan Cheese One
- I made my own marinara and immersion blended linked is the current one I'm using in the parmesan rind*.
- [If you don't make the marinara yourself you will need to add 1-2 Tbsp or tomato paste]
- 1/4 Cup of Uncooked Acini di Pepe – tiny pasta
- 1 Tbsp Italian Seasoning
- Salt and Pepper to Taste
- Fresh Parmesan for Topping
Parmesan Marinara:
- 4 Tbsp Extra Virgin Olive Oil
- 1 29 oz Can of Marzano Tomatoes
- 2 Tbsp Tomato Paste
- 1 Large Red Onion - Finley Chopped
- 6 Garlic Cloves - Minced
- The Stems of Parsley - Finley Chopped
- 2 Chipotle Chiles - For Spice [But not necessary if you don't have them.]
- 1 Tbsp Italian Seasoning
- 4 Tbsp Italian Parsley - Finley Chopped
- 1 Parmesan Rind
- Salt and Fresh Ground Pepper
For the Meatballs:
- 1 lb Grass Fed Ground Beef
- 1 Tbsp Chopped Parsley
- 1 Egg
- 1/4 Red Onion - Finley Chopped
- 2 Garlic Cloves - Minced
- 1/4 Cup Almond Flour
- Pinch of Salt
- Fresh Ground Pepper
Instructions
The Parmesan Marinara
- First you will add your olive oil and heat it over medium heat and then add your chopped red onions.
- When the onions have started to brown go ahead and add your minced garlic.
- Now you will separate then chop your parsley stems. Add them to the pot.
- Once the stems have cooked down and the garlic is fragrant it's time to add the tomatoes, chilis, Parmesan rind and tomato paste.
- Now you are going to stir and smash up the tomatoes as best you can and get the parmesan rind soft and moist so it can blend well.
- Once we are pretty sure the Parmesan rind is soft and moist, we will immersion blend. It should look pretty smooth but it doesn't have to be crazy smooth.
- Add the Italian seasoning and Italian parsley on top and stir. It is done, now you can set it aside until we need it later.
The Meatballs
- You will start by getting your ground beef and putting it into a bowl. Followed by the chopped parsley, egg, onion, garlic, almond flour, pinch of salt and fresh ground pepper.
- Pre-heat the oven to 425F (218C)
- Now you will parchment line a baking tray and mix the meat with your hands.
- Start rolling your mini meatballs.
- The meatballs should be small, my hand is pretty small so I tried to give you a reference in the pictures above!
- Back for 10 minutes and they are done!
THE SOUP
- Start by chopping your onion and mince your garlic.
- In a pot, add your olive oil and onion. Put your pot over medium heat and sauté onions till they start to brown. At that time, add the garlic and sauté until fragrant.
- Now you will chop you 6 celery sticks, make sure they are small. Add them to the pot.
- Time to take your carrots, peel the skin off and the ends and chop them up small.
- Sauté over medium heat until the vegetables are soft, stirring intermittently.
- Chop your bushel of parsley leaves and add them to the soft vegetables and stir them in.
- Add in your 8 cups of beef broth and 3 cups of marinara. Stir. Now you are going to bring the soup to a boil.
- Once the soup is boiling add in your tiny noodles and stir. Cook the noodles for about 9 minutes [the time is depending on the type of pasta you are using].
- After the 9 minutes your little pasta should be done [the time is depending on the type of pasta you are using], now you can stir in your meatballs, salt and pepper.
- Let the soup rest for about an hour with the lid on.
- And the soup is done!!! Top with fresh Parmesan and parsley and ENJOY!