Soup Day | Mini Meatball Soup

There is nothing like a good bowl of soup to warm your belly and your soul.

INGREDIENTS:

for the meatballs:
8 oz ground beef + 8 oz ground pork * or sub with ground chicken , turkey, or your favorite plant-based option
1/2 cup panko breadcrumbs
1/2 cup ground parmesan or pecorino
1 egg
1 teaspoon ground oregano
approx 1/4 cup fresh parsley, finely chopped
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon olive oil (for cooking)

For the soup:
1 tablespoon olive oil
2-3 large carrots, approx 1 cup, sliced into rounds
1 medium onion, finely diced
2-3 stalks celery, finely sliced
3-4 cloves of garlic, finely minced
2-3 cups broth (chicken, beef, veggie) or water
pasta or grain of your choice - pastina, orzo, tortellini, wild rice or other
1 cup fresh baby spinach, cut into fine ribbons (chiffonade)
salt and pepper, to taste
grated parmesan, to taste
chopped parsley for garnish

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DIRECTIONS:

For the meatballs:
In a large mixing bowl, add beef and pork into a large mixing bowl (or sub with ground chicken, turkey or your favorite plant-based option). Add in breadcrumbs, parsley, oregano, parmesan, egg, salt and pepper.

Gently mix the meat, breadcrumbs, herbs and spices together, being mindful not to overwork the mixture. Shape the mixture into tiny meatballs, about 3/4 inch to 1 inch big. Repeat until all the meatballs have been rolled.

Brown the meatballs: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Working in batches, brown the meatballs on all sides. They will not be fully cooked at this point, but will finish cooking in the soup, but they should have a nice golden brown crust. Transfer the par cooked meatballs to a bowl while you prepare the soup.

For the soup: In a dutch oven or large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add in onions, carrots, celery and a pinch of salt and sweat the veggies until they have softened slightly, about 5-6 minutes. Add in garlic and sauté 1-2 minutes longer. The onions should be translucent and the veggies should not be browning.

Add in broth and bring the mixture to a boil. Then drop it to a simmer. Cook for about 10 minutes or until the veggies are fork tender.

Add in pasta and meatballs. Cook for another 8-10 minutes or until the pasta is cooked and the meatballs and have finished cooking through.

During the last 2-3 minutes of cooking, add in the spinach.

Remove from heat and season with salt and pepper to taste.

Divide into bowls and garnish with grated cheese and parsley.

We hope this delicious bowl of soup brings you some warmth and comfort during this chilly season ahead.

With Love,
Freshmade NYC

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