In a large bowl, with your hands or - oh, alright - a fork, combine the ground beef, egg, bread crumbs, chopped onion, parsley, salt and pepper. Wet hands and roll (firmly) into 1-inch (2 cm) diameter meatballs. Set aside.
In a large stock pot, bring the beef broth to a boil over high heat. Drop the meatballs into the boiling broth. When the broth returns to a boil, reduce the heat to medium and let the meatballs cook for 5 minutes. Add the tomatoes and all the juice from the can, the carrots, potatoes, onions, garlic, basil and oregano. Bring the soup to a boil without stirring (you don’t want to mush up the meatballs) then reduce heat to medium-low and let simmer for about 40 minutes. During the last 8 minutes, add the pasta and cook until al dente.
Stir but be careful with those meatballs! Season to taste with salt and pepper, if necessary. Serve soup in deep bowls, with grated Parmesan cheese for sprinkling.
Originally Submitted
4/3/2008
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