Classic Meatball Soup
|Beef bones||2 Pound|
|Onion||1 Medium, cut in half|
|Cold water||6 Cup (96 tbs)|
|Chopped fresh parsley||4 Tablespoon, divided|
|Salt||1 Teaspoon, divided|
|Dried marjoram leaves||1⁄2 Teaspoon, crushed|
|Black pepper||1⁄4 Teaspoon, divided|
|Soft fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground beef||1 Pound|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained|
|Uncooked rotini/Small macaroni||1⁄2 Cup (8 tbs)|
1. To make stock, rinse bones and combine with celery, carrots, onion and bay leaf in 6-quart stockpot. Add water. Bring to a boil; reduce heat to low. Cover partially and simmer 1 hour, skimming foam occasionally.
2. Preheat oven to 400°F. Spray 13x9-inch baking pan with nonstick cooking spray. Combine egg,
3 tablespoons parsley, 1/2 teaspoon salt, marjoram and 1/8 teaspoon pepper in medium bowl; whisk lightly. Stir in bread crumbs and cheese. Add beef; mix well. Place meat mixture on cutting board; pat evenly into 1-inch-thick square. With sharp knife, cut meat into 1-inch squares; shape each square into a ball. Place meatballs in prepared pan; bake 20 to 25 minutes until meat is no longer pink, turning occasionally. Drain on paper towels.
3. Strain stock through sieve into medium bowl. Slice celery and carrots; reserve. Discard bones, onion and bay leaf. To degrease stock, let stand 5 minutes to allow fat to rise. Skim fat.
4. Return stock to stockpot. Add tomatoes with juice to stock. Bring to a boil; boil 5 minutes. Stir in rotini, remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, stirring occasionally. Add reserved vegetables and meatballs. Reduce heat to medium; cook 10 minutes until hot. Stir in remaining 1 tablespoon parsley. Season to taste.