Thursday, January 6, 2011

Rustic Meatball Soup

This is an easy soup that doesn't necessarily look pretty but is extremely satisfying.  It's based on one my mom made when I was a kid and my favorite way of eating it was to butter and tear up a piece of bread and throw it all in the soup ( actually, I still like to do this!). You don't brown the meatballs ahead of time, but just drop them in the simmering soup.

For the meatballs:
1 to 1 1/2 lb ground beef
1/2 cup fresh bread crumbs ( or panko)
1 egg
1 tsp each salt and black pepper
Mix all ingredients together and form into 1 to 1 1/2 inch meatballs. Set aside.

For the soup:
2 Tbl olive oil
1 large onion, diced
2 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
5 medium potatoes, cut in large cubes
5 cups beef broth
5 cups chicken broth
salt and pepper to taste
1/2 cup chopped parsley( optional)

In a large soup pot, saute the onion, carrot, celery. and garlic until softened. Add the two broths and the potatoes, bring to a boil and simmer for about 10 minutes.  Increase the heat and start adding the meatballs, a few at a time, not letting the soup's temperature go below the simmer. Add salt and pepper to taste and continue to cook for about 15 minutes.  Add the parsley if using and stir into the soup.

1 comment:

  1. We will be making this for sure.....the Iron Chef Granddaughters can make the meatballs for me!!