Mini Meatball Soup
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  1. #1
    Registered User valerian's Avatar
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    Default Mini Meatball Soup

    Mini Meatball Soup


    Recipe Description
    This is a wonderful soup (actually one of my favorites) and it comes from Rachael Ray!
    Preparation Steps:
    Chop 1/2 of the onion and mince 1/4 of whats left. Use final 1/4 in another dish (frugal!)
    Chop the carrot (I chop it pretty small like smaller than my thumbnail).
    Chop the celery (same).
    Mince the garlic or just use the already minced in the bottle.
    Chop the parsley if you have it.
    Level of Difficulty:
    Easy
    Time Needed:
    pretty quick once the meatballs are formed
    Ingredients:
    1 lb. lean ground beef (or turkey)
    1 egg
    1/2 cup Italian bread crumbs(or whatever kind you have)
    1/3 cup grated Parmigiano Reggiano cheese, a couple of handfuls (I just use the stuff in the green container)
    1 tsp garlic powder
    1/2 medium Spanish onion (I use a regular onion)
    freshly ground black pepper and salt (to taste)
    1 carrot
    1 stalk celery
    2 cloves garlic
    2 tbs extra-virgin olive oil
    2 pinches ground nutmeg
    3 cans (15 ozs each) chicken broth
    1/2 cup ditalini noodles (I don't know what these are. I use whatever I have, but prefer bowties)
    a handful chopped fresh parsley (can make it without)
    Serves:
    Varies
    Directions:
    Preheat oven to 375 degrees. Combine meat, egg, bread crumbs, cheese, garlic powder, the minced onion, salt, and pepper. Form 1/2 inch (doesn't have to be precise) mini meatballs and place on a nonstick cookie sheet or baking pan. Bake for 12 minutes to brown balls (I don't time mine...just eyeball 'cause I'm funny about meat and scared of it being undercooked).

    While meatballs are cooking, saute chopped carrot, celery, chopped onion, and garlic in olive oil over medium heat in a soup pot. Sprinkle vegetables with nutmeg, salt, and pepper. Cook 5 minutes. Add broth and turn heat up to high. When broth boils drop in pasta. Reduce heat to simmer. Cook 8 to 10 minutes until pasta is al dente. Drop in meatballs and parsley and serve with crusty bread and a salad. I like it even better warmed over the next day with parmesan sprinkled over the top! Yum-o!

  2. #2
    Registered User HappyMama's Avatar
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    Talk about synchronicity I made homemade chicken broth and am making a meatball soup tonight. Thanks for the recipe maybe will try this one.

  3. #3
    Registered User pollypurebred39's Avatar
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    Ha! Me Too HappyMama!!! Albondigas Soup.

    Val this recipe looks fabulous! I'm going to try this next week. I need to pick up some cheese and garlic powder or I's make it tomorrow.

  4. #4
    Moderator mauimagic's Avatar
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    Sounds like a great recipe -shall be making it this weekend!!
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  5. #5
    Registered User Lady_V's Avatar
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    Thanks for the recipe, I will have to try it with ground chicken

    PS... Ditalini noodles are small tubes, like if you cut an elbow mac in to 3 pieces

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