Mini Meatball Soup
Mini Meatball Soup might be just the soup you are searching for. This recipe serves 4. One portion of this dish contains approximately 86g of protein, 83g of fat, and a total of 1596 calories. For $6.89 per serving, this recipe covers 65% of your daily requirements of vitamins and minerals. It is perfect for Winter. Head to the store and pick up asiago, salt and pepper, ground nutmeg, and a few other things to make it today. 75 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 47 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 98%. Similar recipes are Tortellini Meatball Soup with Mini Baguettes, Mini Chicken Meatball, Pasta, and Vegetable Soup, and Slow Cooker Mini Meatball Minestrone Soup.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 27 minutes
Ingredients:
1 cup shredded Asiago
1/2 cup plain bread crumbs, a couple of handfuls
3 tablespoons butter
2 carrots, peeled and chopped
2 ribs celery, chopped
6 cups chicken stock or broth
8 slices crusty Italian semolina bread
1 egg, beaten
2 bay leaves, fresh or dried
1 clove garlic, cracked away from skin
2 cloves garlic, minced
1 pound ground beef, pork and veal combined
1/2 teaspoon freshly grated or ground nutmeg
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium onion, chopped
1/2 cup grated Parmesan or Romano
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 cup shredded provolone
Recipe courtesy Rachael Ray
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
Salt and freshly ground black pepper
1 cup shredded mozzarella
1 pound triple washed fresh spinach, coarsely chopped
2 cups water
Equipment:
pot
frying pan
pastry brush
grill
stove
Cooking instruction summary:
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches. In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat. Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
Step by step:
1. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
2. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings.
4. Serve soup with crusty bread or grilled 4 cheese sandwiches.
5. In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes.
6. Remove garlic butter mixture from heat.
7. Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden.
8. Cut grilled 4 cheese sandwiches from corner to corner and serve.
Nutrition Information:
covered percent of daily need
