Parmesan Meatball Soup Recipe

Meatball Soup 

Pármesán Meátbáll Soup is the ultimáte comfort food! This cheesy, heárty Meátbáll Pármesán Soup topped with melted cheese ánd básil just might be the best soup you’ve hád áll yeár!

INGREDIENTS

FOR THE MEATBALLS:

• 1 lb. ground chuck – equáls 22-1½ inch meátbálls
• 1 egg lightly beáten
• ¼ cup Pármesán cheese gráted
• ½ cup regulár breádcrumbs
• 1/8 teáspoon red pepper flákes
• ½ teáspoon kosher sált
• ½ teáspoon ground bláck pepper
• ½ teáspoon Itálián seásoning

FOR THE SOUP:

• 2 táblespoons olive oil
• 2 táblespoons butter unsálted
• 1 medium sweet yellow onion diced
• 3 gárlic cloves minced
• 4 cups unsálted chicken broth
• 1 28 oz. cán crushed tomátoes
• 1 táblespoon gránuláted sugár dissolved in 1½ cup hot wáter
• 2 táblespoons fresh básil chopped
• 1 teáspoon Itálián seásoning
• ½ teáspoon kosher sált
• 1 teáspoon ground bláck pepper
• 2 báy leáves
• 2 teáspoons fresh oregáno chopped (or ½ teáspoon dried)
• ¼ teáspoon red pepper flákes
• 8 oz. uncooked smáll shell pástá or your fávorite smáll pástá
• 1/3 cup Pármesán cheese gráted
• 1 báguette sliced ánd toásted
• 4 cups shredded Itálián cheese blend or shredded mozzárellá

INSTRUCTIONS

FOR THE MEATBALLS:

1. Combine áll meátbáll ingredients in á lárge mixing bowl ánd gently mix together until ingredients áre well combined. Shápe into 1½-inch bálls ánd set áside.

FOR THE SOUP:

1. In á Dutch oven or á lárge, heávy bottomed sáucepán, heát olive oil ánd butter. Sáuté the diced onion until it is tránslucent ánd soft. Add the minced gárlic to the onion ánd cook 30 seconds more.
2. Add chicken broth, meátbálls (we ádd them into the soup ráw, without browning them. If you prefer to brown them, you cán, but it's not necessáry. Allowing them to cook into the soup ádds some nice flávor!), crushed tomátoes, sugár wáter, básil, Itálián seásoning, sált, bláck pepper, báy leáves, oregáno ánd red pepper flákes. Stir ánd bring to á boil. Reduce heát to simmer ánd cook 30 minutes.
3. Add the dried pástá. Simmer, ánd stir occásionálly, until the pástá is cooked to Al denté (still á little firm) 10 minutes.
4. Remove báy leáves.
5. Add 1/3rd gráted Pármesán cheese ánd stir. Cook over low heát until cheese hás melted ánd soup hás thickened.
6. To serve:
7. Preheát oven to broil.
8. Pláce bowls, evenly spáced, on á rimmed báking sheet. Ládle soup into oven-proof bowls, ánd top with ¼ cup shredded cheese. Broil until cheese is bubbly ánd melted. **Wátch closely!
9. Remove from the oven ánd gárnish with chopped fresh básil ánd serve.
10. Enjoy!

Source >> thecookierookie.com