Italian Meatball Soup

Italian Meatball Soup
Prep time
Cook time
Total time
Italian Meatball Soup shared by Denise Alexander by Pioneer Woman - P1-FT I just substituted nutritional yeast for parm cheese and used cauliflower and zucchini in place of potatoes and carrots. It made a huge pot full so I will be eating it for a while.
Recipe type: Phase I FasTrac
Serves: 8
  • ¾ pounds Ground Beef
  • ½ cup Freshly Grated Parmesan Cheese (*Omit and replace with Nutritional Yeast)
  • 3 Tablespoons Fresh Parsley, Minced
  • 1 whole Egg
  • 2 cloves Garlic
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Ground Oregano
  • 2 teaspoons Lemon Juice
  • SOUP:
  • 3 Tablespoons Olive Oil (**OMIT)
  • 7 cups Low Sodium Beef Stock
  • 2 cups Water
  • ½ teaspoon Salt
  • 2 Tablespoons Tomato Paste
  • ¾ cups Onion, Chopped
  • ¾ cups Carrots, Chopped (*Omit, replace with Zucchini)
  • ¾ cups Celery, Chopped
  • 1 cup Russet Potato, Chopped (*Omit, replace with Cauliflower)
  • ½ pound Cabbage Chopped
  • Grated Parmesan Cheese To Serve (*Omit, replace with Nutritional Yeast)
  • 4 Tablespoons Fresh Parsley, Minced
  • 2 whole Bay Leaves
  • 1 teaspoon Peppercorns
  1. To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
  2. Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
  3. After chilling, heat stock or water over medium-low heat in a heavy pot for browning. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
  4. Add onion, zucchini, celery, and cauliflower. Simmer 15 more minutes. Remove herb bag.
  5. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
  6. Serve with plenty of freshly grated Nutritional Yeast sprinkled over the top.


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