Meatball Vegetable Soup

Albóndigas, kofta, köttbulla or polpette, the meatball is a staple in food cultures throughout the world. Originally thought to have come from ancient Persia, it traveled to North Africa and the Mediterranean. It became part of the Italian American Sunday dinner when paired with spaghetti and gravy (red sauce). Our make ahead meatball-vegetable soup makes an easy weeknight dinner with smokey rich, delicious flavors. This will become your go to soup recipe. Makes 6 to 8 ample servings

Easy Ingredients:

• 4 tablespoons Villa Graziella Organic extra virgin olive oil + extra for drizzling

• 3 tablespoons Villa Graziella Organic Tuscan herb meat seasoning + more as needed

• 4 ounces each ground chuck or turkey, pork ok too

• 64 ounces (2 quarts) organic, no salt, vegetable, or chicken broth, + more as needed

• 1 2-pound bag, ready to cook frozen vegetables-carrots, peas, string beans

• 1 28-ounce can organic diced tomatoes

• 1 15-ounce can cannellini beans, rinsed, drained

• 1/2 cup freshly grated Parmesan cheese

• 1 large yellow onion diced, red, sweet or white ok too

• 2 fresh garlic cloves, minced

• 1 teaspoon sea or Kosher salt + more as needed

• Parmesan cheese rinds optional

Simple Directions:

1. Remove meat from the refrigerator for 10 minutes, place in a large bowl with your hands and mix meat with 1 tablespoon Tuscan herb meat seasoning, grated parmesan cheese and salt.

2. Spread a single layer of remaining 2 tablespoons of Tuscan herb meat seasoning onto a large platter. Scoop meat with a melon baller into round balls, roll the balls over seasoning blend.

3. Heat olive oil in a large saucepan or Dutch oven over medium heat, add meatballs in batches to brown, moving pot to brown meatballs evenly. Remove from pot, place on a plate, and set aside.

4. Lower the heat, add onions & garlic to the pot and more olive oil if needed, sauté 5-10 minutes.

5. Add broth, frozen vegetables, and tomatoes to pot, stir over medium heat, and simmer uncovered to a slow boil.

6. Stir beans and meat to the pot, bring to a second slow boil, uncovered.

7. Reduce heat and add parmesan cheese rinds*.

8. Simmer, uncovered, 45-60 minutes stirring occasionally over low heat.

9. Taste and adjust with Tuscan herb seasoning and extra salt, stir until fully blended.

10.Drizzle with olive oil-optional. Serve & enjoy!

To download this recipe click here

Essentials of Classic Italian Cooking Marcella Hazan Alfred A. Knopf 2005

Old World Italian Mimi Thorisson Clarkson Potter 2020

Salt, Fat, Acid, Heat Samin Nosrat Simon & Shuster 2017

Helpful Hints:

*As sprinkling cheese on top of soup tastes delicious, adding the rind to soup softens while infusing smokey, umami flavors.

• Add cooked short-shaped pasta at step 9 for a heartier version.

• Store covered in the refrigerator 4 days, simmer to a light boil before serving.

• Freeze in an airtight glass container up to 1 month.

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Grazie da Team VILLA GRAZIELLA ORGANIC!