MEATBALL SOUP
FOR THE MEATBALLS:
- 1 kilo ground beef
- 1 egg, lightly beaten
- 1/2 c panko bread crumbs (I used GF seasoned)
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp granulated garlic
- 1/2 tsp black pepper
- 1 cup herbs, finely chopped (I used parsley + cilantro)
- 2 tbsp olive oil
FOR THE SOUP:
- 1 yellow onion, diced
- 1 leek, halved lengthwise, thinly sliced
- 4 celery stalks, peeled, diced
- 3 carrots, peeled, diced
- 1 tsp kosher salt
- 2 zucchini, diced
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 1 cup dry white wine
- 20 cups chicken stock
- 2 bay leaves
- 1 cup herbs (optional)
Cooking steps
Step 1
In a bowl add all the meatball ingredients, except the oil, and mix well. Form meatballs (1&1/2tsp each) once all the meatballs are formed heat a large pot over medium high heat and add oil. Drop in as many meatballs as you can without overcrowding the pot. Sear for 4-5 minutes then gently rotate meatballs to sear for another 3 minutes in the second side. Remove and set aside. continue with next batch of meatballs until they’re all seared. To that pot add the onions, celery, carrots, leek and salt. Cook for 10 min stirring often. Add zucchini and garlic. Stir, cook for 2 min. Add lemon and wine. Stir. Cook for 3 min. Return meatballs to the pot. Mix gently. Add stock, bay leaves and herbs if using. Bring to a boil, reduce heat to a gentle simmer, cover the pot and cook for at least 2 hours. Serve hot and enjoy!
