Italian Meatball Soup
- 1 + 1/4 pounds ground beef
- 1/4 cup bread crumbs
- 1 tablespoon parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon finely chopped parsley
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon sea or kosher salt
- 1/8 teaspoon fresh black pepper
- olive oil, for sauteing
- 1 large onion, diced
- 2 medium-ish carrots, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- coarse salt and fresh black pepper
- 5 cups chicken broth
- 1 can cannellini beans, drained and rinsed
- 4 - 5 cups baby kale or baby spinach, stems removed
- 1 tablespoon fresh basil or parsley, chopped
- fresh grated Parmesan or Romano cheese, for serving
- croutons, for serving, optional
- Produce
- Baby kale or baby spinach (4 cups)
- Basil or parsley, fresh (1 tablespoon)
- Cannellini beans (1 can)
- Celery (1 stalk)
- Garlic (6 cloves)
- Ish carrots, medium (2)
- Onion, large (1)
- Parsley (1 teaspoon)
- Meat
- Ground beef (1 1/4 pounds)
- Canned Goods
- Chicken broth (5 cups)
- Cooking & Baking
- Black pepper, fresh (1/8 teaspoon)
- Italian seasoning (1 1/2 teaspoon)
- Olive oil (1)
- Salt and fresh black pepper, coarse (1)
- Sea or kosher salt (1/2 teaspoon)
- Bread & Baked Goods
- Bread crumbs (1/4 cup)
- Croutons (1)
- Dairy
- Parmesan cheese (1 tablespoon)
- Parmesan or romano cheese, fresh grated (1)
- Refrigerated
- Egg (1)
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Published January 8, 2013 (1 month ago).
23 people saved this recipe.
