Tuesday, August 13, 2019

Meatball Soup with Potatoes and Carrots

My mom is a soup-making ninja. Everyone loves her soups, and this particular recipe is a huge family favorite. Even my soup-hating brother-in-law swoons over mom's meatball soup. It's gluten-free unlike her other meatball soup recipe with bulgur wheat, so my gluten-sensitive nephews can eat it too.

Lean beef combines with rice to form the meatballs themselves, and the broth consists of chicken broth and tomato sauce along with chunks of carrot and potato. It's utterly satisfying, and considerably light for such a hearty concoction.

My family never tires of this soup, and we enjoy it year-round! I hope your family will enjoy it as well. Thanks mom for the awesome recipe!

Meatball Soup with Potatoes and Carrots
Serves 8

1 1/2 pounds lean ground beef
3/4 cup medium-grain rice, rinsed
1/3 of an onion, minced
2 tablespoons chopped parsley
2 teaspoons kosher salt
2 teaspoons paprika
1/4 teaspoon ground black pepper

1 tablespoon olive oil
2/3 of an onion, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and cubed into 1/2-inch pieces
2 quarts chicken broth
1 (15 ounce) can tomato sauce or crushed tomatoes
Kosher salt, freshly ground black pepper, and paprika
2 tablespoons chopped parsley

Fill a small bowl with some water and place next to the mixing bowl. In a large mixing bowl combine all of the meatball ingredients and mix thoroughly by hand. Constantly wetting your hands, make little meatballs by rolling small bits of the mixture between your palms. They should be about 1-inch in diameter. Place the small meatballs on a tray or baking sheet until ready to cook. You will have about 120 meatballs. Refrigerate meatballs until needed.

In a pot over medium-high heat saute the onion for 2 to 3 minutes until somewhat softened, then add the carrots and saute for another 2 to 3 minutes. Add the chicken broth, tomato sauce, salt, pepper, and paprika to taste, and raise the heat to high and bring to a boil. Add the cubed potatoes, then reduce the heat to simmer for about 18 to 20 minutes until the potatoes are almost completely cooked through. Test a cube to be sure.

Raise the heat to medium-high and carefully add the meatballs, mixing in between additions to make sure they don't stick. Bring to a gentle boil, then reduce the heat to simmer for about 10 minutes until the meatballs (and rice within them) are cooked through. Check for doneness by tasting one of the grains of rice poking out of the meatballs. Rice will escape from the meatballs and settle into the soup, but this is expected. Adjust seasonings if necessary, stir in the parsley, remove from heat and serve.


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