Shelly's Recipe

HERBED MEATBALL SOUP

Category: Soups

1 lbs ground beef
1/2 lbs ground pork
1 cups onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 tsp instant tapioca
1 (about 2 tsp) lemon zest
1 tsp sugar
1 tsp salt
1/2 tsp red pepper, crushed
3 tbsp olive oil
6 cups low-sodium chicken broth
3 sprig fresh oregano, chopped
3 sprig parsley, chopped
1 1/2 tbsp fresh oregano
1 1/2 tbsp parsley

Mix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 tsp crushed red pepper, and 1 tbsp water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tbsp of olive oil in a small stockpot over low heat. Add the remaining 3/4 cup onion and 2 garlic cloves and cook until softened, stirring occasionally, about 5 to 7 minutes.

Add the broth, 3 cups water, remaining 1/4 tsp crushed red pepper, and the oregano and parsley sprigs and bring to a boil. Reduce heat to low and simmer for 20 minutes. Strain and keep warm. Transfer the meat mixture and the herbs to a food processor and blend just until smooth, about 20 seconds. Shape into 1-inch meatballs and set aside.

Heat the remaining 2 tbsp olive oil in a large saucepan over medium-high heat. Cook the meatballs, 12 at a time, until browned. Bring the broth to a simmer over medium-low heat. Add the meatballs and continue to simmer until meatballs are cooked through, about 3 minutes. Serve hot.