Kks Italian Meatball Soup Food

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan.
• Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.

KK'S ITALIAN MEATBALL SOUP

Steps:

• Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
• Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
• Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery 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, 1/4 teaspoon of Italian Essence, 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 teaspoon of the Italian Essence, and 1/2 teaspoon 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 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.

ITALIAN MEATBALL SOUP - QUICK

Steps:

• Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
• Add meatballs, pasta and frozen veggies.
• Return to boiling, reduce heat.
• Simmer covered, about 10 minutes or till pasta and veggies are tender.
• Ladle soup into bowls and sprinkle with cheese.

AUTHENTIC ITALIAN MEATBALLS

Steps:

• Mix all ingredients in a large bowl by hand.
• Use your bare hands for best results.
• Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
• Drop raw meatballs into large (I use a stock pot) pot of sauce.
• (I have an incredible sauce recipe {#92096} I use for my meatballs).
• Simmer for about 3 hours.

ITALIAN MEATBALL SOUP

Steps:

• Peel carrots with vegetable peeler. Finely chop carrots, celery and onions.
• Lightly spray pot(4qt) with oil and add carrots, celery and onion. Cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
• Push vegetables to one side of pot. Add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
• Add pressed garlic and seasoning; mix well. Stir in tomatoes; broth and water; bring to a simmer.
• Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and black pepper. Serve hot and garnish with Ciabatta Croutons.
• Ciabatta Croutons:.
• Pre heat Oven to 425 degrees. Slice loaf into 1 inch cubes. Toss cubes with olive oil and arrange in an even layer on pan. Bake 12-14minutes or until golden brown.

MEATBALL SOUP

Steps:

• Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a medium bowl.
• Add ground beef and mix well.
• Form about 36 meat balls.
• Cook meatballs in a large skillet over med heat until no longer pink, turning occasionally to brown evenly.
• Drain fat from skillet or remove meat from skillet and set aside.
• Combine beans, beef broth, tomatoes, water, mushrooms and Italian seasonings in a large sauce pan.
• Bring to boil.
• Add pasta bows and then return to boil.
• Cover and reduce heat to simmer for 10 to 12 minutes or until pasta is tender.
• Stir in spinach and meatballs.
• Cook for 1 or 2 minutes more or just until spinach is wilted.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

ITALIAN MEATBALL SOUP

Steps:

• Microwave meatballs in microwave for 4 minutes.
• In large wok style pan with lid; saute onion, garlic in olive oil until onion cooked through; cover to maintain moisture. Add meatballs to onion mixture along with green beans, diced tomatoes, canned broth, Italian seasoning; cover and simmer.
• In another pot, cook noodles for 7 minutes; drain and add to soup mixture. Simmer for 5 minutes. Serve in soup cups. Sprinkle with cheese.

ITALIAN MEATBALL SOUP

Steps:

• To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
• In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
• Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
• Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
• You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.

ITALIAN MEATBALL SOUP

Steps:

• Heat oven to 350ºF.
• Mix meat, onions, bread crumbs, 1/4 cup steak sauce, egg and oregano just until blended. Shape into 24 (1-inch) meatballs; place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until done.
• Transfer meatballs to Dutch oven or large deep skillet. Add remaining steak sauce, water, tomatoes, sugar and basil; stir. Bring to boil. Stir in pasta; cover. Simmer on low heat 10 min. Add vegetable blend; stir. Simmer, covered, 10 min. or until vegetables are tender.

WARM & COZY ITALIAN MEATBALL SOUP

Steps:

• MEATBALLS: In a medium bowl, using a fork, mix together all the meatball ingredients except the ground beef. When the ingredients are combined, add the ground beef and mix. Just be sure you don't overwork the meat. Roll into 30-32 meatballs using a tablespoon to measure out the mixture. Set the rolled meatballs aside on a plate or baking sheet.
• COOK THE MEATBALLS: In a 4 ½ quart dutch oven (or larger) heat a tablespoon of olive oil over medium heat. When warm, add roughly half the meatballs (or whatever fits in a single layer with space between the meatballs.) Cook the meatballs, flipping as needed to brown all sides, about 6 minutes. Don't worry if they haven't cooked all the way through, we will finished cooking them in the soup. If you need to do this in two batches, add a splash of oil in between if it needs it. Set meatballs aside for now. If you have grease at the bottom of your pan, drain everything but 1 teaspoon's worth.
• SOUP: Add the remaining tablespoon of oil to the pan and allow it to heat through. Sauté the onions for 5 minutes or until translucent, then add the garlic and continue to cook for 30 seconds. When the garlic is fragrant, add the tomato paste, and red pepper flakes. Crush the fennel seeds between your fingers (or in a mortar and pestle) then add them in (if using) and sauté it for 30 seconds. Add the pasta sauce, broth, 1 cup of water, and the seared meatballs. Bring to a boil. Add the pasta and reduce the heat to medium so it simmers. Cook for 10-12 minutes or until the pasta is tender and cooked through. If the soup seems a little thick, feel free to add up to 1 cup of water to thin it to your liking. Be sure to bring it back to a boil if you add any more water! Taste and adjust seasonings as desired. Ladle the soup into soup bowls, top with chopped parsley, and serve with slices of fresh bread (garlic toast recipe in notes.)

KK'S ITALIAN MEATBALL SOUP

Steps:

• Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
• Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
• Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

KK'S ITALIAN MEATBALL SOUP

Steps:

• Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
• Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
• Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

MEATBALL & TOMATO SOUP

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

KK'S ITALIAN MEATBALL SOUP

Steps:

• Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
• Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
• Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.