Monthly Recipes

Italian Meatball Soup

February 2018
Category: Dairy Free  Gluten Free  Main Course  

Serves 2-4

Ingredients

1 pound lean ground beef
2 garlic cloves, minced
1 tsp salt
1 tsp Italian seasoning
½ teaspoon black pepper
Pinch red pepper flakes
1 TB mayo

1 TB oil
1 small onion, chopped
3 carrots, peeled and diced
2 ribs celery, diced
1 zucchini, diced
6 baby potatoes, diced
2 teaspoons Italian seasoning
1 teaspoon dry oregano
½ teaspoon black pepper
salt to taste
Pinch red pepper flakes
3 large cloves garlic, minced
3/4 cup white wine
2 TB tomato paste
1 cup crushed tomatoes
1 TB cider vinegar
2 tsp Worcestershire
1 TB coconut palm sugar
1 TB Dijon
4-5 cups beef stock
Parmesan rind chunk
2 cups fresh baby spinach leaves
Grated parmesan, for garnish (omit for DF)

Directions:

Prepare your meatballs by adding the ground beef to a large bowl; to the beef add all of the rest of the meatball ingredients, and using your hands, mix the mixture until well combined.

Portion out about ½ ounce meatballs, and roll; chill meatballs for about 15 minutes.

Once the meatballs have chilled, place a large soup pot over medium-high heat, and drizzle in oil; once the oil is hot, add in about half of the meatballs, and brown them on all sides for about 2 minutes; using a slotted spoon, remove the browned meatballs and then repeat with the remaining meatballs; set all of the browned meatballs aside for a moment.

Into that same pot drizzle in a bit more oil if needed, and add in the onion, carrots, and celery, and saute those for about 3-4 minutes, or until they start to become slightly tender. Add in chopped potaotes and the Italian seasoning, dry oregano, black pepper, pinch of salt, red pepper flakes, and garlic, and stir to combine.

Once the garlic becomes aromatic, add in the tomato paste, and cook that for about 30-45 seconds, just to cook out the raw flavor. Deglaze with wine and let reduce 1-2 minutes. Add crushed tomatoes, broth, vinegar, Worcestershire, Dijon and sugar and bring to a boil

Next, add back into the pot the browned meatballs and the parmesan rind chunk and cover the soup partially with a lid; bring the soup up to a rolling simmer, then reduce the heat to medium low and simmer the soup for 15-20 minutes, stirring occasionally. Remove parmesan rind. 

Stir in spinach and cook just until wilted. Season with salt if needed and garnish with freshly grated parmesan.

Recipe inspired by The Cozy Apron

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