Italian Meatball Soup

INGREDIENTS

Meatballs

• 1 pound of ground beef

• 2 cloves of garlic, finely chopped

• 1 bunch of long green onions, finely chopped

• 1/4 cup of fresh flat leaf Italian parsley

• 1/2 cup of fresh grated Parmesan cheese

• 1/2 cup of seasoned bread crumbs

• 1 egg

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1/4 cup of extra virgin olive oil

  Soup

• 1 pound of Acini di Pepe pasta

• 1 yellow onion, diced

• 3 carrots, sliced into circles

• 3 celery ribs, sliced

• 2 cloves of garlic, finely chopped

• 3 Tbls of extra virgin olive oil

• 4 cups of beef broth

• 1 cup of water

• 1 15oz can to diced tomatoes

• 1 small can of tomato sauce

• 1/2 tsp o salt

• 1 tsp of fresh ground black pepper

• 1/2 cup of fresh grated Parmesan cheese

  PREPARATION

• In a large bowl, thoroughly mix together the beef, garlic, long green onions, parsley, cheese, bread crumbs, egg, salt and pepper.

• Shape the meat into balls smaller than regular meatballs

• Using a large frying pan, fry the meatballs in the oil until browned on both sides.

• Remove the meatballs and drain on a paper towel.

• In a large pot, sauté the onions, carrots, celery and garlic in the olive oil for 2 to 3 minutes.

• Add the beef broth, water, diced tomatoes and tomato sauce.

• Season with salt and pepper.

• Bring to a boil then reduce the heat and simmer for around 30 minutes.

• Add the meatballs and cook for 15 minutes more.

• In 3 quarts of boiling salted water cook the pasta until al dente. Around 10 minutes.

• Drain the pasta.

• Add the pasta to each serving bowl and spoon the soup on top.

  Serve with remaining Parmesan cheese.

  Serves 6 to 8 people