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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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The original recipe was from Pioneer Woman's Blog (Ree Drummond) I made a few changes and the result was a fabulous soup! Ingredients:
meatballs |
1 lb 90% lean ground beef |
3/4 cup parmesan cheese, grated |
4 tablespoons parsley, chopped |
2 eggs |
2 garlic cloves, grated |
3 tablespoons lemon juice, fresh squeezed |
2 teaspoons italian seasoning |
1/2 teaspoon kosher salt |
1 teaspoon black pepper |
soup |
8 cups beef stock |
2 cups water |
4 tablespoons tomato paste |
1 large onion, chopped |
3 celery ribs, chopped |
2 carrots, chopped |
3 potatoes, peeled and chopped |
2 bay leaves |
2 garlic cloves, chopped |
3 teaspoons italian seasoning |
1/2 cup parsley, chopped |
1 lb kale, cleaned, chopped with large veins removed |
Directions:
1. Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
2. In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
3. Store meatballs for later.
4. Add another 2 tbls olive oil and saute all the veggies except for the kale.
5. Add stock, water bay leaf, Italian seasoning and addition garlic.
6. Simmer for 30 minutes.
7. Add meatballs and kale and simmer for approx 20 minutes longer.
8. Serve with shaved parmesan cheese and crusty bread.
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