Fluffster's Very Best Meatball Soup

Name: Fluffster's Very Best Meatball Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2 qt.
Ingredients: 29.58 ml olive oil; 118.29 ml onion, chopped; 59.14 ml celery, chopped; 3 garlic cloves, chopped; 1 small carrot, peeled and chopped; 411.06 g can whole tomatoes, crushed with your hands, with their juice (remove the tough stem parts); 29.58 ml tomato paste; 2 (793.78 g) can reduced-sodium beef broth; 2.46 ml dried Italian seasoning, plus 3/4 tsp; 2.46 ml salt, plus 1/2 teaspoon; 340.19 g ground beef; 113.39 g ground pork; 2 large eggs, lightly beaten; 78.78 ml finely grated parmesan cheese, plus 1/4 cup, and more for garnish (optional); 59.14 ml Italian seasoned breadcrumbs; 118.29 ml ditalini (or other small pasta shape for soups); 709.77 ml baby spinach leaves, torn into small pieces; 3 tbsp.fresh basil leaves, torn into small pieces

Submitted by FLUFFSTER

"I adapted this from a recipe from the Food Network, to meet my family's tastes. It's a wonderful soup that will become one of your favorites immediately It freezes beautifully, if there are any leftovers! Don't cut your spinach or basil with a knife, as it will turn the leaves black and not very appealing. Before your soup is done, taste it! This is where you make your final adjustments. Does it need more salt? Does the flavor of the basil come through? Be sure to add any extra spices at this time, not everyone likes the same amount of Italian seasoning, (for example) so season to your taste. This freezes very well. If you freeze soups, always leave at least 1 inch of head-space between your food and the top of the lid.I always buy whole tomatoes and crush them myself. Tyler Florence said that diced tomatoes were flavorless and nearly colorless, I agree! Note: in the Nutritional values, the calories, etc. are given for the WHOLE recipe, not per serving."

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photo by FLUFFSTER

Ready In:: 1hr 10mins
Ingredients:: 18
Yields:: 2 qt.

ingredients

29.58 ml olive oil
118.29 ml onion, chopped
59.14 ml celery, chopped
3 garlic cloves, chopped
1 small carrot, peeled and chopped
411.06 g can whole tomatoes, crushed with your hands, with their juice (remove the tough stem parts)
29.58 ml tomato paste
2 (793.78 g) can reduced-sodium beef broth
2.46 ml dried Italian seasoning, plus 3/4 tsp
2.46 ml salt, plus 1/2 teaspoon
340.19 g ground beef
113.39 g ground pork
2 large eggs, lightly beaten
78.78 ml finely grated parmesan cheese, plus 1/4 cup, and more for garnish (optional)
59.14 ml Italian seasoned breadcrumbs
118.29 ml ditalini (or other small pasta shape for soups)
709.77 ml baby spinach leaves, torn into small pieces
3 tbsp.fresh basil leaves, torn into small pieces

directions

Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion, celery, and carrot to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/2 teaspoons of Italian seasoning, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoons of the Italian seasoning, and 1/2 teaspoons of the salt and, using clean hands, mix until thoroughly combined.
Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
Add the ditalini and chopped spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

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Reviews

This is absolutely delicious. I used frozen turkey meatballs instead of making them myself to save time. I have made it twice so far with excellent reviews from everyone who has eaten it. It tastes like spaghetti and meatballs in a soup.

Golferdeb

RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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