Classic Meatball Soup
Makes 4 to 6 servings
|2||pounds beef bones|
|1||medium onion, cut in half|
|6||cups cold water|
|4||tablespoons chopped fresh parsley, divided|
|1||teaspoon salt, divided|
|1/2||teaspoon dried marjoram leaves, crushed|
|1/4||teaspoon black pepper, divided|
|1/2||cup soft fresh bread crumbs|
|1/4||cup grated Parmesan cheese|
|1||pound ground beef|
|1||can (14-1/2 ounces) whole peeled tomatoes, undrained|
|1/2||cup uncooked rotini or small macaroni|
- To make stock, rinse bones and combine with celery, carrots, onion and bay leaf in 6-quart stockpot. Add water. Bring to a boil; reduce heat to low. Cover partially and simmer 1 hour, skimming foam occasionally.
- Preheat oven to 400°F. Spray 13X9-inch baking pan with nonstick cooking spray. Combine egg, 3 tablespoons parsley, 1/2 teaspoon salt, marjoram and 1/8 teaspoon pepper in medium bowl; whisk lightly. Stir in bread crumbs and cheese. Add beef; mix well. Place meat mixture on cutting board; pat evenly into 1-inch-thick square. With sharp knife, cut meat into 1-inch squares; shape each square into a ball. Place meatballs in prepared pan; bake 20 to 25 minutes until brown on all sides and cooked through, turning occasionally. Drain on paper towels.
- Strain stock through sieve into medium bowl. Slice celery and carrots; reserve. Discard bones, onion and bay leaf. To degrease stock, let stand 5 minutes to allow fat to rise. Holding paper towel, quickly pull across surface only, allowing towel to absorb fat. Discard. Repeat with clean paper towels as many times as needed to remove all fat.
- Return stock to stockpot. Drain tomatoes, reserving juice. Chop tomatoes; add to stock with juice. Bring to a boil; boil 5 minutes. Stir in rotini, remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, stirring occasionally. Add reserved vegetables and meatballs. Reduce heat to medium; cook 10 minutes or until hot. Stir in remaining 1 tablespoon parsley. Season to taste.
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