#8, Meatball soup, 1/26/19

Apparently I have been hoarding this recipe since 2012, at least according to RachaelRaymag.com

I would make this again for my lunches for sure. But I have talked to several people who buy their mini meatballs from the Italian Butcher....I must locate these mystical meatballs... 

Here is what I used from the recipe- feel free to travel here for the real deal.

Ingredients

• 1/4 pound ground beef
• 1/4 pound ground veal
• 1 cup (1 1/2oz) breadcrumbs
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan
• salt and pepper, parsley
• 1/3 cup vegetable oil
• 8 cups chicken stock (2 cartons)
• Lots of carrots, sliced
• 8 ounces small pasta

Preparation

In a large bowl, mix together the beef, veal, breadcrumbs and 2 tbsp. water. Using a fork, stir in the egg, parsley and 1/2 cup Parmesan; season with salt and pepper. Form the mixture into 1/2-inch balls and set them on a platter- I think I made close to 50.

In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meatballs in 3 or 4 batches and cook, occasionally shaking the pan, until browned, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain.

In a large dutch oven or soup pot, bring the chicken broth and the carrots to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs and return the soup to a simmer. 

I made the pasta separate so it didn't get soggy but you can stir in the pasta and cook, stirring often, until tender.