Meatball Tomato Soup (Print Version)
# Ingredients:
→ Meatballs
01 -
½ teaspoon black pepper
02 -
1 large egg, whisked
03 -
½ cup Italian-style breadcrumbs
04 -
½ cup heavy cream (or milk)
05 -
¼ cup finely grated Parmesan cheese
06 -
3 minced garlic cloves
07 -
1 teaspoon salt
08 -
½ pound ground pork
09 -
½ pound 80% lean ground beef
→ Soup Base
10 -
1 yellow onion, chopped small
11 -
1 tablespoon butter
12 -
1 tablespoon olive oil
13 -
½ cup diced bell peppers (red or green, or both)
14 -
2 tablespoons tomato paste
15 -
3 minced garlic cloves
16 -
2 cans (14.5 oz each) diced tomatoes, not drained
17 -
3 cups chicken broth
18 -
1½ cups beef broth
19 -
1 teaspoon Worcestershire sauce
20 -
1 teaspoon optional hot sauce
21 -
½ cup heavy cream
22 -
1 cup dry pasta (cavatappi suggested)
23 -
2 cups fresh spinach
→ Seasonings
24 -
1 pinch crushed red pepper flakes
25 -
Salt and pepper to your liking
26 -
1 teaspoon dried basil
27 -
1 teaspoon dried parsley
28 -
1 teaspoon dried oregano
29 -
1 teaspoon mustard powder
→ For Serving
30 -
Red pepper flakes for topping
31 -
½ cup Parmesan cheese
32 -
8 ounces ricotta cheese
# Instructions:
01 -
Combine the beaten egg and heavy cream in a big mixing bowl. Stir in breadcrumbs and let it soak up the liquid for 1-2 minutes (this makes what's called a panade). Add in the Parmesan, garlic, salt, and pepper. Gently combine with the pork and beef, being careful not to overmix the meat blend.
02 -
Roll the meat mixture into 1-inch round balls. Heat olive oil in a large pot or Dutch oven on medium-high heat and sear the meatballs in small batches for about 2-3 minutes. Set them aside since they’ll finish cooking later in the soup.
03 -
Blend the canned diced tomatoes until you get your desired consistency. In the same pot, toss in the butter and sauté the onions for ten minutes. Add the peppers, cooking them for another four minutes. Mix in the garlic, tomato paste, Worcestershire, and hot sauce, stirring for about a minute.
04 -
Pour in the blended tomatoes and both broths. Bring it to a rolling boil, then lower the heat to let it gently simmer uncovered for 15 minutes to enhance the flavors. Get it boiling again and add in the meatballs and pasta. Cook until the pasta is done.
05 -
Turn the heat to low. Stir in the heavy cream and toss in the spinach, letting it cook just until it’s nice and wilted. Serve the soup hot, topped with ricotta, more Parmesan, and a pinch of red pepper flakes.
# Notes:
01 -
Mixing bread with milk (panade) keeps meatballs soft and moist.
02 -
Cooking the onions longer mellows the acidity of the tomatoes.
03 -
If your soup is too thin, simmer it a bit more to thicken it up.