I love meatball soups and make them with pork, beef, turkey, chicken and veal. This one is rustic in the sense that there is no precision cutting of the vegetables and the meatballs are just dropped into the simmering liquid without pre cooking. —inpatskitchen
6 to 8 servings
For the meatballs
1 1/2 pounds ground veal
grated Parmesan cheese
dry seasoned bread crumbs
green onions, thinly sliced
1/2 teaspoon black pepper
For the soup
large onion, chopped
large stalks celery, sliced
medium carrots, sliced into rounds or half rounds if thick
Combine all ingredients and refrigerate for at least an hour or until you're ready to make the soup, but do give it at least the hour.
For the soup
Heat the oil in a large soup pot and add the onion, celery, carrot and garlic. Saute until the onion softens.
Add the crushed red pepper, the bay leaf and black pepper and give all a good stir. Add the chicken broth, bring up to a boil and then simmer for about 15 minutes.
While the soup is simmering, take the meat mixture out of the fridge and form small (about one inch) meatballs. Once the soup has simmered for its 15 minutes, start adding the meatballs a few at a time. You want the soup to remain at a steady simmer.
Once the meatballs have all been added, stir in the noodles, bring back up to the boil and then simmer for 6 to 8 minutes until the noodles are just done. Stir in the chopped parsley and season to taste with salt and pepper. For serving, garnish each bowl with a little Parmesan if desired.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!