Bowled Over with Italian Meatball Soup

In my mind, as soon as fall hits it is officially soup season and I am in the kitchen smelling the sweetness of onions, carrots and celery (one of all my all-time favourite smells) .This soup is hearty, healthy and full of flavour aka just the thing to satisfy those soup cravings and put you in the fall spirit.

MEATBALL INGREDIENTS

¾ lb Ground Beef
¾ lb Ground Pork
2/3 Cup Fresh Bread Crumbs
4 Cloves Garlic (Minced)
1 ½ tsps. Dried Oregano
1 ½ tsps. Dried Basil
2 tsps. Dried Parsley
¼ Cup Parmesan Cheese (Grated)
2 Tbsps. Milk
2 Large Eggs
1 tsp. Salt
½ tsp. Pepper

SOUP INGREDIENTS

2 Tbsps. Olive Oil
1 Cup Yellow Onion (Minced)
1 Cup (3) Carrots (Diced) – cut into ¼ inch pieces
¾ Cup (2 Stalks) Celery(Diced) – cut into ¼ inch pieces
10 Cups Chicken Stock
½ Cup White Wine
1 ½ Cups Ditalini (or other Small Pasta Noodles)
6 oz. Baby Spinach (Washed & Trimmed)

INSTRUCTIONS

1.  Preheat oven to 350° F.

2.  Combine meatball ingredients in a bowl and stir gently with a fork.

3.  Form the mixture into 1-inch meatballs and place on a wire rack set on top of a baking sheet lined with aluminum foil.

4. Bake meatballs for 30 minutes until cooked through and lightly browned. Once cooked, set aside.

In the Meantime…

5.  Heat olive oil over a medium low heat in a large dutch oven or cast iron pot.

6. Add the onions, carrot, celery and sauté until softened (approximately 5-6 minutes – stirring occasionally)

7.  Add the chicken stock and wine and bring to a boil.

8.  Add the pasta to the simmering broth and cook for 8-10 minutes, until the pasta is tender.

9. Add the meatballs to the soup and simmer for 1 minute.

10. Stir in the fresh spinach and cook for 1 minute until the spinach is just wilted.

Serve & Enjoy

What are your go to soup recipes?
I’d love to know comment below.

With Nice Things & Feeling Bowled Over By Meatballs,

Andrea