Parmesan Meatball Soup

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Ready In: 75 Minutes

Servings: 4

It's outstanding. With her permission,I've adopted her recipe to use in a variety of ways-here's another. Soup with your fav crusty bread for dipping. Can be made in the crock pot for easy prep.

Ingredients:

8 ounces lean ground beef

8 ounces ground pork

1 large egg

1/4 cup parmesan cheese (grated) or 1/4 cup romano cheese (grated)

1/2 cup fresh breadcrumb

1 tablespoon garlic, minced

1/2 teaspoon seasoning salt

black pepper

1/4 cup half-and-half

1/4 cup fresh parsley, finely chopped or 1 tablespoon dried parsley

1 1/2 tablespoons olive oil

1 cup yellow onion, chopped

2 (10 3/4 ounce) cans low sodium beef broth

2 (14 ounce) cans diced tomatoes with juice

2 -3 tablespoons sugar

1 1/2 cups fresh spinach, chopped (optional)

1 1/2 cups long grain rice

salt & freshly ground black pepper

1 tablespoon italian seasoning

4 tablespoons fresh parsley, chopped

shredded mozzarella cheese (optional)

Directions:

1. Meatballs:.
2. Mix all meatball ingredients together.
3. Form into marble-sized meatballs. Refrigerate until ready to use.
4. Soup:.
5. In a extra large saucepan or stock pot over medium heat, heat olive oil.
6. Add onion and sauté until tender and translucent, about 5 minutes.
7. Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil.
8. Reduce heat to LOW and simmer for 15 minutes.
9. Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes.
10. Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes.
11. Remove from heat.
12. Check and adjust seasonings.
13. To serve:.
14. Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese.

By RecipeOfHealth.com