Parmesan Meatball Soup
- 1 batch Parmesan Meatballs by Kittencal
- 8 ounces lean ground beef
- 8 ounces ground pork
- 1 large egg
- 1/4 cup parmesan cheese (grated) or 1/4 cup romano cheese (grated)
- 1/2 cup fresh breadcrumb
- 1 tablespoon garlic, minced
- 1/2 teaspoon seasoning salt
- black pepper
- 1/4 cup half-and-half
- 1/4 cup fresh parsley, finely chopped or 1 tablespoon dried parsley
- Soup
- 1 1/2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 2 (10 3/4 ounce) cans low sodium beef broth
- 2 (14 ounce) cans diced tomatoes with juice
- 2 -3 tablespoons sugar
- 1 1/2 cups fresh spinach, chopped (optional)
- 1 1/2 cups long grain rice
- salt & freshly ground black pepper
- 1 tablespoon italian seasoning
- 4 tablespoons fresh parsley, chopped
- shredded mozzarella cheese (optional)
- Meatballs:
- Mix all meatball ingredients together.
- Form into marble-sized meatballs. Refrigerate until ready to use.
- Soup:
- In a extra large saucepan or stock pot over medium heat, heat olive oil.
- Add onion and saute until tender and translucent, about 5 minutes.
- Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil.
- Reduce heat to LOW and simmer for 15 minutes.
- Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes.
- Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes.
- Remove from heat.
- Check and adjust seasonings.
- To serve:
- Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese.
parmesan meatballs, lean ground beef, ground pork, egg, parmesan cheese, fresh breadcrumb, garlic, seasoning salt, black pepper, fresh parsley, olive oil, yellow onion, beef broth, tomatoes, sugar, fresh spinach, long grain rice, salt, italian seasoning, fresh parsley, mozzarella cheese
Taken from www.food.com/recipe/parmesan-meatball-soup-140575 (may not work)