Cheesy Meatball Soup Recipe
Ingredients
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Milk | 3 Tablespoon | |
| Ground chuck | 1/2 pound | |
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 Tablespoon, finley chopped | |
| Dried thyme | 1/4 Teaspoon | |
| 1/4 cup grated Parmesan cheese, puis additional for serving | ||
| Nutmeg | 1/8 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
| Beef broth | 8 Cup (16 tbs), canned | |
| Pastina | 1/4 Cup (16 tbs), cooked | |
| Parsley | 2 Tablespoon, chopped | |
| Pepper | 1 | |
Directions
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.
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.
Chef
