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Italian Meatball and Vegetable Soup

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    Source: cooksrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 pound lean ground beef

    2. 1/2 cup fresh bread crumbs

    3. 1/3 cup freshly grated Parmesan cheese

    4. 1 tablespoon dried parsley

    5. 1/2 teaspoon dried basil

    6. 1/2 teaspoon dried oregano

    7. 1 teaspoon salt

    8. 6 cups beef broth

    9. 1 (28-ounce) can Italian-style tomatoes, with juice and crushed

    10. 6 carrots, thinly sliced

    11. 4 medium potatoes, peeled, diced

    12. 1 large onion, chopped

    13. 4 large garlic cloves, finely minced

    14. 2 teaspoons dried thyme

    15. 2 teaspoons dried basil

    16. 1 bay leaf Salt and freshly ground black pepper to taste Additional freshly grated Parmesan for accompaniment

    Instructions Jump to Ingredients ↑

    1. Combine ground beef, fresh bread crumbs, grated Parmesan cheese, 1 tablespoon parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened hands, shape mixture into 1-inch diameter meatballs.

    2. Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes, carrots, potatoes, onions, garlic, dried thyme and basil. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, about 40 minutes. Season with salt and pepper.

    3. Ladle soup into bowls and pass additional Parmesan.

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