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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