Nourishing Italian Meatball Soup

Yield: 6-8

Author: MA Satterfield

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Nourishing Italian Meatball Soup

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

For the Meatballs:

• 1 lb ground beef
• 1 |b Italian sausage
• 1 tbsp fresh Italian parsley, finely chopped
• 1 shallot, finely diced
• 4 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp breadcrumbs
• 1/4 cup almond flour
• 2 eggs
• Salt, to taste
• Pepper, to taste
• 1 tbsp olive oil (for searing)

For the soup:

• 8 cups chicken bone broth (or regular chicken broth)
• 1 sweet onion, diced
• 5 garlic cloves, minced
• 5 celery stalks, chopped
• 5 carrots, peeled and diced
• 1/2 cup fresh grated parmesan
• 2 tbsp olive oil
• 1/2 cup stelline pasta (measured uncooked)
• Salt, to taste
• Pepper, to taste
• Fresh parsley and Parmesan, for garnish

Instructions

1. Make the meatballs: In a large bowl, combine the ground beef, sausage, parsley, shallot, garlic, Parmesan, breadcrumbs, almond flour, eggs, salt, and pepper. Mix until just combined, then roll into small meatballs.
2. Sear the meatballs: Heat 1 tbsp olive oil in a large pan over medium heat. Sear the meatballs for 2-3 minutes per side, until browned and mostly cooked through. Set aside.
3. Start the soup: In a large pot over medium heat, heat 2 tbsp olive oil. Add the onion and garlic, season with salt and pepper, and sauté for 2-3 minutes until fragrant.
4. Add the carrots and celery, season lightly with salt, and sauté another 2-3 minutes.
5. Pour in the bone broth. (Optional: use an immersion blender to blend the vegetables for a smoother base.) Bring to a simmer.
6. Once simmering, add the stelline pasta and the cooked meatballs. Cover and cook until the pasta is al dente, about 6-7 minutes.
7. Pour in 1/2 cup of freshly grated parmesan and stir to combine. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with fresh parsley and grated Parmesan.