Herbed Meatball Soup

Name: Herbed Meatball Soup
Prep time: 1 h
Total time: 1 h 30 min
Yield: 7 serving(s)
Ingredients: 1 lb. ground beef; 1/2 lb. ground pork; 1 c. onion, finely chopped; 4 cloves garlic, finely chopped; 1 1/2 tsp. instant tapioca; Zest of 1 lemon (about 2 teaspoons); 1 tsp. sugar; 1 tsp. kosher salt; 1/2 tsp. crushed red pepper; 3 tbsp. olive oil; 6 c. low-sodium chicken broth; 3 sprigs fresh oregano, plus 1 1/2 tablespoons, chopped; 3 sprigs parsley, plus 1 1/2 tablespoons, chopped

Make this delicious, comforting dish and serve for a weeknight dinner or freeze for a future gathering.

By Frances Bailey, Cheryl SlocumPublished: Jan 20, 2006

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Thayer Allyson Gowdy

Yields:

7 serving(s)

Prep Time:

1 hr

Total Time:

1 hr 30 mins

Cal/Serv:

264

Make this delicious, comforting dish and serve for a weeknight dinner or freeze for a future gathering. To save time, serve only the meatballs, along with a ready-made dipping sauce such as a lingonberry jam.

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Ingredients

1 lb. ground beef
1/2 lb. ground pork
1 cup onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 tsp. instant tapioca
Zest of 1 lemon (about 2 teaspoons)
1 tsp. sugar
1 tsp. kosher salt
1/2 tsp. crushed red pepper
3 Tbsp. olive oil
6 cups low-sodium chicken broth
3 sprigs fresh oregano, plus 1 1/2 tablespoons, chopped
3 sprigs parsley, plus 1 1/2 tablespoons, chopped

Directions

1. Step 1Mix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 teaspoon crushed red pepper, and 1 tablespoon water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tablespoon of olive oil in a small stockpot over low heat. Add the remaining 3/4 cup onion and 2 garlic cloves and cook until softened, stirring occasionally, 5 to 7 minutes.
2. Step 2Add the broth, 3 cups water, remaining 1/4 teaspoon crushed red pepper, and the oregano and parsley sprigs and bring to a boil. Reduce heat to low and simmer for 20 minutes.
3. Step 3Strain and keep warm. Transfer the meat mixture and the herbs to a food processor and blend just until smooth — about 20 seconds. Shape into 1-inch meatballs and set aside.
4. Step 4Heat the remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook the meatballs, 12 at a time, until browned. Bring the broth to a simmer over medium-low heat. Add the meatballs and continue to simmer until meatballs are cooked through, about 3 minutes. Serve hot.