Meatball Soup

By angielaine

Ingredients

• Meatballs:
• 1/2 lb. Ground Beef
• 1/2 cup Bread Crumbs
• 1/4 cup Yellow Onion, grated
• 1 Egg
• 1/4 cup Italian Parsley, chopped
• 1 clove Garlic, minced
• 1/2 tsp each Ground Cumin and Cinnamon
• 1 tsp Vegetable Oil
• Salt and Pepper to taste
• Soup Base:
• 2 Tbsp Olive Oil
• 1 1/2 cups Yellow Onion, chopped
• 8 c. Beef Stock
• 2-3 cups. canned Tomato Puree
• Salt and Pepper to taste
• 1/4 cup Italian Parsley, chopped
• 2 cups cooked White Rice or short Italian Pasta (optional)

Preparation

Step 1

Combine meat, breadcrumbs, onion, egg, parsley, cinnamon, cumin and garlic in mixing bowl. Mix well then season with salt and pepper. Form meat into tiny meatballs, each the size of a marble and place on a cookie sheet lined with wax paper until ready to cook. Heat 1 tsp vegetable oil over medium heat in frying pan. Gently sauté meatballs in oil in batches for about 2 minutes and drain on paper towels.

In large saucepan over medium heat, warm olive oil. Add onion and sauté stirring occasionally until tender and translucent, about 10 minutes. Raise heat to high and add stock and tomato puree; bring to a boil. Reduce heat to low, simmer 10 minutes. Gently slip meatball into soup bas and simmer over low heat until meatballs are cooked through and tender, about 20 minutes. Add rice or pasta if using, heat through, about 5 minutes. Garnish with parsley if desired