Meatballs and Potatoes Soup

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 2 large potatoes, peeled and diced
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix until just combined; avoid overmixing as it can make the meatballs tough.
2. Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or baking sheet and set aside.
3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches, browning them on all sides (about 5-7 minutes). Remove them and set aside on a plate.
4. In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are tender and the onion is translucent.
5. Pour in the beef broth and bring to a gentle simmer. Add the diced potatoes, oregano, thyme, and bay leaf. Stir well to combine.
6. Return the browned meatballs to the pot. Reduce the heat to low, cover, and allow the soup to simmer for about 25-30 minutes, or until the potatoes are fork-tender and the flavors meld.
7. Taste the soup and adjust seasoning with salt and pepper as needed. Discard the bay leaf before serving.
8. Ladle the Meatballs and Potatoes Soup into bowls and garnish with fresh parsley. Enjoy while warm!

Nutrition