The concept behind this kid-friendly traditional Italian meatball soup is the marriage of meatballs and vegetables. Petite, tender meatballs lounge amongst aromatic vegetables in a rich broth. This classic soup is a wintertime necessity for keeping cozy on a cold day.
To make the meatballs, combine all the meatball ingredients and mix well. Shape into 1-inch balls and chill for 30 minutes. Heat about half of the olive oil over medium-low heat in a large stockpot. Briefly brown the chilled meatballs on all sides, then transfer them to a plate. (See note below about baked option). Put the remaining olive oil into the pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, or until the vegetables have softened. Add the beef broth, water, tomato paste, salt, parsley, oregano, and bay leaves. Bring to a boil, then simmer for 30 minutes. In a separate small saucepan, simmer the barley in 1½ cups of water with a pinch of salt until soft, about 25 minutes. Put the cooked barley and meatballs into the pot. Bring the soup to a boil, then simmer for 8 to 10 minutes. Discard the bay leaves. Serve with the shredded Parmesan and some crusty bread. I am using a new technique of baking my meatballs. It keeps them in a more uniform ball shape, omits the need to tend them while cooking and is less messy. Line a rimmed baking sheet with parchment paper. Bake at 400°F for 20-24 minutes. Allow to cool and add to your soup broth. Italian meatball soup
Ingredients
Instructions
Notes
Italian meatball soup is a good soup for a mug
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