Mini Meatball Soup
Mini Meatball Soup
Ingredients
For the Meatballs
- 300 grams ground meat, a mixture of bison & beef was used
- 180 grams ground sausage, Neese’s was used
- 1/2 red onion, grated & strained
- 1/4 cup dill, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil, plus more for rolling
For the Soup
- 1/2 cup pastina or stelline
- 2 tablespoons olive oil
- 1 bulb fennel, diced
- 1/2 yellow onion, diced
- 2 carrots, diced
- 3 stalks celery, diced
- 1/2 bulb ginger, grated
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup kale, microchopped
- 4 cups broth, chicken was used, but any broth can be used
- 1 lemon, zest of
- 1/2 lemon, juice of
- to taste salt
- to taste pepper
- as needed Parmesan cheese, for topping
Instructions
- 1
In a large bowl, combine the 300 grams ground meat, 180 grams ground sausage, 1/2 grated and strained red onion, 1/4 cup minced dill, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon oregano, 1/4 cup breadcrumbs, and 1 tablespoon olive oil. Mix thoroughly until well combined.
⏱️ 10 min
- 2
Form the meat mixture into small, mini meatballs. Use a little extra olive oil on your hands if needed to prevent sticking while rolling.
⏱️ 10 min
- 3
Heat a hot pot (such as a Dutch oven) over medium-high heat. Add the raw mini meatballs and cook, turning occasionally, until browned on all sides. Do not overcrowd the pot; cook in batches if necessary.
⏱️ 10 min
- 4
Once browned, remove the cooked meatballs from the pot and set them aside on a plate.
⏱️ 2 min
- 5
Add 2 tablespoons of olive oil to the same pot, reducing the heat to medium.
⏱️ 1 min
- 6
Add the diced 1 bulb fennel, 1/2 yellow onion, 2 carrots, and 3 stalks of celery to the pot. Sauté the vegetables until they begin to soften, about 5-7 minutes.
⏱️ 7 min
- 7
Grate 1/2 bulb of ginger directly into the pot with the sautéed vegetables.
⏱️ 2 min
- 8
Add 3 minced garlic cloves and 1 tablespoon tomato paste to the vegetable mixture in the pot. Stir to combine and cook for another 1-2 minutes, allowing the tomato paste to deepen in color.
⏱️ 2 min
- 9
Pour in 4 cups of broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a simmer.
⏱️ 5 min
- 10
Add 1/2 cup pastina or stelline pasta to the simmering soup. Cook according to package directions, or until al dente.
⏱️ 5 min
- 11
Return the cooked meatballs to the pot with the soup.
⏱️ 1 min
- 12
Add 1 cup of microchopped kale to the soup and stir until wilted.
⏱️ 2 min
- 13
Grate the zest of 1 lemon directly into the soup. Squeeze in the juice of half a lemon.
⏱️ 2 min
- 14
Season the soup with salt and pepper to taste, adjusting as needed.
⏱️ 1 min
- 15
Stir the soup to combine all ingredients and ensure it is heated through.
⏱️ 1 min
- 16
Ladle the hot soup into individual bowls.
⏱️ 1 min
- 17
Top generously with grated Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Meatball Soup
For the Meatballs
- 300 grams ground meat, a mixture of bison & beef was used
- 180 grams ground sausage, Neese’s was used
- 1/2 red onion, grated & strained
- 1/4 cup dill, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil, plus more for rolling
For the Soup
- 1/2 cup pastina or stelline
- 2 tablespoons olive oil
- 1 bulb fennel, diced
- 1/2 yellow onion, diced
- 2 carrots, diced
- 3 stalks celery, diced
- 1/2 bulb ginger, grated
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup kale, microchopped
- 4 cups broth, chicken was used, but any broth can be used
- 1 lemon, zest of
- 1/2 lemon, juice of
- to taste salt
- to taste pepper
- as needed Parmesan cheese, for topping
Instructions
- 1
In a large bowl, combine the 300 grams ground meat, 180 grams ground sausage, 1/2 grated and strained red onion, 1/4 cup minced dill, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon oregano, 1/4 cup breadcrumbs, and 1 tablespoon olive oil. Mix thoroughly until well combined.
⏱️ 10 min - 2
Form the meat mixture into small, mini meatballs. Use a little extra olive oil on your hands if needed to prevent sticking while rolling.
⏱️ 10 min - 3
Heat a hot pot (such as a Dutch oven) over medium-high heat. Add the raw mini meatballs and cook, turning occasionally, until browned on all sides. Do not overcrowd the pot; cook in batches if necessary.
⏱️ 10 min - 4
Once browned, remove the cooked meatballs from the pot and set them aside on a plate.
⏱️ 2 min - 5
Add 2 tablespoons of olive oil to the same pot, reducing the heat to medium.
⏱️ 1 min - 6
Add the diced 1 bulb fennel, 1/2 yellow onion, 2 carrots, and 3 stalks of celery to the pot. Sauté the vegetables until they begin to soften, about 5-7 minutes.
⏱️ 7 min - 7
Grate 1/2 bulb of ginger directly into the pot with the sautéed vegetables.
⏱️ 2 min - 8
Add 3 minced garlic cloves and 1 tablespoon tomato paste to the vegetable mixture in the pot. Stir to combine and cook for another 1-2 minutes, allowing the tomato paste to deepen in color.
⏱️ 2 min - 9
Pour in 4 cups of broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a simmer.
⏱️ 5 min - 10
Add 1/2 cup pastina or stelline pasta to the simmering soup. Cook according to package directions, or until al dente.
⏱️ 5 min - 11
Return the cooked meatballs to the pot with the soup.
⏱️ 1 min - 12
Add 1 cup of microchopped kale to the soup and stir until wilted.
⏱️ 2 min - 13
Grate the zest of 1 lemon directly into the soup. Squeeze in the juice of half a lemon.
⏱️ 2 min - 14
Season the soup with salt and pepper to taste, adjusting as needed.
⏱️ 1 min - 15
Stir the soup to combine all ingredients and ensure it is heated through.
⏱️ 1 min - 16
Ladle the hot soup into individual bowls.
⏱️ 1 min - 17
Top generously with grated Parmesan cheese before serving.
⏱️ 1 min