02
December
2011
|
03:02 PM
America/New_York

Meatball Soup

Satisfy the entire family with this delightful soup perfect for winter.

 

1 1/2 lbs. ground beef

  • 2 cups freshly grated Parmesan cheese
  • 2 eggs
  • 1 cup seasoned breadcrumbs
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 1/2 quarts water
  • 1 cup chopped onions
  • 1 cup thinly sliced carrots
  • 1 cup sliced celery
  • 1-2 cups mustard greens or spinach (chopped)

Meatballs:Combine ground beef, 1 cup Parmesan cheese, eggs, bread crumbs, parsley, mustard, salt and pepper. Blend well, form into very small meatballs, and refrigerate 1 hour to blend flavors.

Bring water to boil. Add onions, carrots, celery, mustard greens, meatballs, salt and pepper to taste. Simmer 1 hour, or until meatballs are done. Serve in casserole dish; sprinkle with remaining 1 cup Parmesan cheese.

Serve very hot so the cheese will melt on top. Serves 5-10.