Italian meatball soup
On January - 22 - 2012
Ingredients:
- 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.