A Comforting Meatball Soup Recipe
If you have ground meat, you MUST make this meatball soup! I grew up eating this delicious comforting meatball soup and it always tasted so hearty! Soup is especially comforting when it’s nice and crispy-cold outside. My mom would make this soup for us all the time, and of course when I got older, I wanted to make it the exact same way!
What is vermicelli?
I also want to mention this soup is made with vermicelli pasta which is the very thin type of pasta. They aren’t the easiest to find at grocery stores, however; they do sell them in Mediterranean markets. You can also get them here. If for any reason you cannot find it, simply buy angel hair pasta and break it into 2-3 inch pieces. (They’re pretty similar) The quality of the ingredients really brings out the deliciousness in this soup, which is why I share exactly what I use with you.
My mom hardly measured her recipes (she’s that good), so it is with great pleasure I share with you today, her meatball soup recipe with precise measurements so you can recreate this same comfort soup in your own kitchen.
| Prep time: 30 minutes | Cook time: 30 minutes |
| Serves: 4-6 | Total time: 1hour |
| Ingredients For the meat 1/2 lb ground beef 3 tbsp rice (rinsed) 1 tsp salt (this is my favorite) 1/2 tsp ground black pepper 1/2 medium onion (blended) | For the soup 3 tbsp extra virgin olive oil (my go to) 1/2 onion blended 4 cups chicken broth 2 1/4 cups water 1.2 cup vermicelli 1 cup tomato sauce ( I love using this one!) 1tsp paprika 1 tsp salt 1/2 tsp black pepper 1 large or 2 small potatoes (chopped) *Optional for garnish 1 tbsp chopped dill, or cilantro |
| Instructions 1. In a medium pan on medium heat, lightly toast the vermicelli just by itself (no oil). Keep stirring until it turns into a golden brown color. (About 5-7 minutes) Set aside. *This step is optional, you can use the vermicelli without toasting it. 2. Process the onion in a food processor until finely chopped. Reserve half for meat, and half for soup base. 3. In a small bowl, mix add all the ingredients for the meat and mix with hands. Roll into medium sized balls, and set aside. 4. In a large pot, add olive oil and half of the onion. Stir and sautee for about 5 minutes. 5. Next, add tomato sauce, paprika, salt, pepper, broth, and water. Stir and bring to a boil. 6. As soon as the liquid starts to boil, add the meatballs and bring temperature down to medium-low to simmer for about 15 minutes. (Close lid) 7. Lastly, add toasted vermicelli and potatoes and cook for another 10-15 minutes on medium heat. 8. Turn heat off and add finely chopped dill or cilantro. Enjoy!!! 🙂 *Tip- Feel free to add more or less water or broth to make the soup consistency to your liking. |
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