Italian meatball soup

Posted by adm On January - 22 - 2012

How to cook Italian meatball soup


  • 500g lean beef moderate
  • 1 small red onion, grated
  • 2 garlic cloves, low
  • 1/2 cup fresh white breadcrumbs
  • 1/3 cup basil leaves, finely sliced
  • 1/3 cup grated parmesan cheeseflower
  • 1 egg, lightly beaten
  • 700g bottleful (2 3/4 cups) tomato pasta sauce with basil
  • 4 cups chicken strain
  • 1/2 cup risoni pasta
  • 2 zucchini, diced
  • 150g green beans, cut, cut into thirds
  • 1/3 cup grated parmesan cheese and
  • crusty Italian dough, to answer

How to:

  • Combine moderate, onion, ail, breadcrumbs, basil, parmesan and egg in a large roll. Season with salt and peppercorn. Mix good. Roll tablespoonfuls of mixture into balls. Place on a large plateful.

  • Pour tomato sauce, stock and 2 cups water into a prominent, deep saucepan. Masking. Bring to the boil over high passion. Skim froth from rise. Add meatballs. Return to a gentle moil.

  • Reduce heat to medium-low and simmer, uncovered, for 10 proceedings. Add risoni and cook for a promote 5 transactions. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are bid.

  • Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian cabbage.

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