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Cheesy Meatball Soup

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  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Milk 3 Tablespoon
  Ground chuck 1⁄2 Pound
  Garlic 1 Clove (5 gm), minced
  Finely chopped onion 1 Tablespoon
  Dried thyme 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1 Tablespoon (For Serving)
  Grated nutmeg 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned beef broth 8 Cup (128 tbs)
  Pastina 1⁄4 Cup (4 tbs), cooked
  Chopped fresh parsley 2 Tablespoon
  Pepper To Taste

1. In a small bowl, combine bread crumbs and milk. Let stand 5 minutes. Add meat, garlic, onion, thyme, 1/4 cup Parmesan cheese, nutmeg, and salt. Form into small balls. (You can use a melon bailer to portion.)
2. In a large saucepan, bring beef broth to a boil over medium-high heat. Add meatballs, reduce heat to low, and cook covered 8 to 10 minutes, until cooked through. Add cooked pastina and heat through. Sprinkle with parsley and pass a pepper mill and a bowl of Parmesan cheese on the side.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1146 Calories from Fat 587

% Daily Value*

Total Fat 65 g100.2%

Saturated Fat 29.4 g147.1%

Trans Fat 0 g

Cholesterol 205.1 mg68.4%

Sodium 8369.2 mg348.7%

Total Carbohydrates 49 g16.3%

Dietary Fiber 3.8 g15.1%

Sugars 6.4 g

Protein 87 g173.4%

Vitamin A 56.5% Vitamin C 72%

Calcium 80.9% Iron 61.1%

*Based on a 2000 Calorie diet

Cheesy Meatball Soup Recipe