PIONEER WOMAN MEATBALL RECIPE RECIPES

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ITALIAN MEATBALL SOUP - THE PIONEER WOMAN – RECIPES ...



Italian Meatball Soup - The Pioneer Woman – Recipes ... image

This is a hearty, delicious, make-you-feel-good soup that’s equally suited for a weeknight meal or a casual supper with friends.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 26

Meatballs:
3/4 lb. Ground Beef
1/2 c. Freshly Grated Parmesan Cheese
3 tbsp. Fresh Parsley, Minced
1 whole Egg
2 cloves Garlic
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/4 tsp. Ground Oregano
2 tsp. Lemon Juice
SOUP
3 tbsp. Olive Oil
7 c. Low Sodium Beef Stock
2 c. Water
1/2 tsp. Salt
2 tbsp. Tomato Paste
3/4 c. Onion, Chopped
3/4 c. Carrots, Chopped
3/4 c. Celery, Chopped
1 c. Russet Potato, Chopped (do Not Peel)
1/2 lb. Cabbage Chopped
Grated Parmesan Cheese To Serve
TIED IN A CHEESECLOTH BUNDLE
4 tbsp. Fresh Parsley, Minced
2 whole Bay Leaves
1 tsp. Peppercorns

Steps:

  • To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

ITALIAN MEATBALL SOUP - THE PIONEER WOMAN – RECIPES ...



Italian Meatball Soup - The Pioneer Woman – Recipes ... image

This is a hearty, delicious, make-you-feel-good soup that’s equally suited for a weeknight meal or a casual supper with friends.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 26

Meatballs:
3/4 lb. Ground Beef
1/2 c. Freshly Grated Parmesan Cheese
3 tbsp. Fresh Parsley, Minced
1 whole Egg
2 cloves Garlic
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/4 tsp. Ground Oregano
2 tsp. Lemon Juice
SOUP
3 tbsp. Olive Oil
7 c. Low Sodium Beef Stock
2 c. Water
1/2 tsp. Salt
2 tbsp. Tomato Paste
3/4 c. Onion, Chopped
3/4 c. Carrots, Chopped
3/4 c. Celery, Chopped
1 c. Russet Potato, Chopped (do Not Peel)
1/2 lb. Cabbage Chopped
Grated Parmesan Cheese To Serve
TIED IN A CHEESECLOTH BUNDLE
4 tbsp. Fresh Parsley, Minced
2 whole Bay Leaves
1 tsp. Peppercorns

Steps:

  • To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

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