Mini Meatball Soup

This recipe comes directly from Rachael Ray.  We’ve had a few cold, rainy days lately and this was an absolutely perfect dinner to warm up with.  A couple of notes…  I do not like store-bought bread crumbs that are the texture and taste of saw dust.  However, Ian’s brand makes an Italian Panko which I used in the meatballs.  My mini meatballs were not as mini as they should have been; lazy.  I also sprinkled fresh parmesan on our soup right before serving.  I looked for this recipe online to copy it, but it was not exactly the same as in her cookbook 30-Minute Meals.  (By the way, 30 minutes to make this soup is a joke.  I can’t make any of her recipes in 30 minutes.)  The version in her cookbook is a bit simpler, so I will list it below.  However, the version online (mini meatball soup) looked pretty great and included spinach, which I would have enjoyed.


1 pound ground beef
1 egg
1/2 cup Italian bread crumbs
1/3 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 medium onion chopped, plus 1/4 minced
salt and pepper to taste
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 TBS. extra-virgin olive oil
2 pinches ground nutmeg
3 cans (15 oz. each) chicken broth
1/2 cup small pasta
handful of chopped parsley

FOR THE MEATBALLS: combine meat, egg, bread crumbs, cheese, garlic powder, 1/4 minced onion and salt & pepper.  Form 1/2 inch mini meatballs.  Either bake at 375º or cook on the stove top about 12 minutes or until browned and cooked through.

FOR THE SOUP: sauté carrot, celery, 1/2 onion and garlic in olive oil over medium heat.  Sprinkle veggies with nutmeg and cook for 5 minutes.  Add broth and bring to a boil.  Drop in pasta and simmer until pasta is al dente (about eight to ten minutes).  Drop in meatballs.  Sprinkle with fresh parsley (and parmesan) and enjoy.


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