ITALIAN MEATBALL SOUP

ITALIAN MEATBALL SOUP 

YOU WILL NEED: 

• 750g ( 1 1/2 lbs ) beef bones 

• 500g ( 11b ) minced steak 

• 2 sticks celery 

• 2 carrots 

• 1 egg 

• 1/2 cup fresh breadcrumbs 

• 1 tablespoon oil 

• 400g can of peeled tomatoes 

• 1/2 cup small  pasta 

• salt, 

• pepper 

• 1 tablespoon chopped parsley

ITALIAN MEATBALL SOUP RECIPE:

Place beef bones, peeled and chopped carrots, and celery in a large saucepan, cover with cold water, bring to a boil, reduce heat, and simmer covered for 1 hour. Skim soup while it is cooking.  

Meanwhile, combine minced steak, lightly beaten egg, and breadcrumbs in a bowl, season with salt and pepper. Take heaped teaspoonfuls of mixture and form into small balls. 

Place oil in a small baking dish and add meatballs in one layer. Bake in a moderate oven for 45 minutes, uncovered, turning occasionally. Remove, and drain on absorbent paper. Remove celery and carrots from the stock and leave aside to cool. Remove bones from stock and strain stock into large bowl; return to saucepan. Add carrots and celery, add undrained mashed tomatoes, and bring to a boil, reduce heat, and simmer for 15 minutes.

Place pasta in a saucepan of boiling water, and cook for 10 minutes; strain and rinse under cold water. Add to soup with meatballs and cook further 10 minutes. Season with salt and pepper, and stir in chopped parsley. 

Serves 6 

Also Read: ITALIAN BACCALA SOUP