Meatball Soup
Inspired by, Southern Living
Serves: 6
Prep time: 50 mins.
Cook time: 30 mins.
Skill level: easy
Cooking method: cooktop, Large Pot
ingredients:
½ cup panko (Japanese-style breadcrumbs)
⅓ cup whole milk
1 large egg
1 tablespoonsWorcestershire sauce
1 ½ tsp. Dijon mustard
1 ½ tsp. Cajun seasoning, divided
1 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 ½ lb. 85/15 ground beef
2 tablespoons olive oil, divided
1 small (6 oz.) yellow onion, chopped (about 1 cup)
½ cup chopped celery (from 2 small [3 -oz. each) stalks)
1 large (6 oz.) carrot, sliced (about 1 ¼ cups)
1 medium-size (8 oz.) yellow bell pepper, chopped (about 1 cup)
6 cups chicken broth
1 (28-oz.) can whole peeled tomatoes, undrained
8 oz. farfalle pasta (about 2 ¼ cups)
2 tablespoons finely chopped fresh flat-leaf parsley
Grated Parmesan cheese
instructions:
Step 1: Gather all ingredients.
Step 2: Stir together panko, milk, egg, Worcestershire, mustard, 1/2 teaspoon of the Cajun seasoning, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper until well combined. Let sit 5 minutes. Add ground beef and mix gently until combined.
Note: When making meatballs, it is important to not work the meat too much. Doing so can make the meatballs tough.
Step 3: Shape beef mixture into 36 (about 1 1/2-inch) meatballs (1 rounded tablespoon each), and place on a parchment paper-lined baking sheet. Refrigerate meatballs, uncovered, until slightly firm, about 20 minutes.
Step 4: Heat 1 tablespoon of the oil in a large Dutch oven over low. Add half of the meatballs in an even layer; cook, undisturbed, until browned on 1 side, about 2 minutes. Carefully turn using tongs; cook, turning often, until browned on all sides, 3 to 4 minutes. Transfer meatballs to a plate. Repeat with remaining meatballs. Do not wipe Dutch oven clean.
Step 5: Add remaining 1 tablespoon oil to Dutch oven. Add onion and celery, and cook over medium-high, stirring occasionally, scraping up browned bits from bottom of Dutch oven, until softened, about 3 minutes. Add carrot, bell pepper, and remaining 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and tomatoes; bring to a boil over medium-high. Reduce heat to medium, and cook, uncovered, until vegetables soften slightly, 8 to 10 minutes.
Step 6: Add pasta and meatballs, and cook over medium, stirring occasionally, until soup thickens and pasta and meatballs are cooked through, about 12 minutes. Stir in parsley, and serve topped with Parmesan cheese.
grandpa’s thoughts:
Refrigerate leftovers in an airtight container for up to four days. Some of the broth may get absorbed by the pasta. Add in more stock at the time of reheating if necessary.
To get ahead, you can make the meatballs up to four days ahead. Just keep them well covered and chilled.
You can use store-bought meatballs for a quick-fix meal.