Tuscan-Style Meatball Soup

Ingredients

Here are the following ingredients:

Meatballs

• 3 lb (1.5 kg) Ground Beef (Medium)
• 2 tbsp (30 mL) dried Italian herb blend
• 2 tbsp (30 mL) dried parsley leaves
• 1 tbsp (15 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper
• 5 large eggs
• 1 cup (250 mL) Italian seasoned bread crumbs
• 2 tbsp (30 mL) minced garlic

Soup

• ¼ cup (60 mL) olive oil
• 10 oz (300 g) diced carrot, about 2 cups (500 mL)
• 8 oz (250 g) diced celery, about 2 cups (500 mL)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 2 tbsp (30 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 20 cups (5 L) chicken stock (no salt added)
• 6 cups (1.5 L) drained and rinsed canned cannellini beans
• 6 cups (1.5 L) canned diced tomatoes
• 4 bay leaves
• Service
• 1 lb (500 g) baby spinach, about 8 cups (2 L)
• 4 cups (1 L) cooked short-cut pasta, such as tubetti
• 1 cup (250 mL) chopped fresh parsley leaves
• 3½ oz (100 g) grated Parmesan cheese, about 1 cup (250 mL)

Preparation

1. Meatballs: Season beef with Italian herb blend, dried parsley, salt and pepper. Add in eggs, bread crumbs and garlic and mix gently until well combined.
2. Roll mixture into very small meatballs, approximately ½ inch (2 cm). Arrange meatballs in a single layer on large, parchment paper-lined sheet pans. Cover and refrigerate.
3. Soup: Heat oil in large stock pot set over medium heat. Cook carrot, celery, onion, rosemary, garlic, salt and pepper until vegetables are softened.
4. Add stock, beans, tomatoes and bay leaves; bring to a boil. Carefully drop meatballs into soup.
5. Simmer for 1 to 1½ hours or until flavourful and broth is thickened. Remove and discard bay leaves. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Reheat soup and stir in spinach until wilted. Hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Add ¼ cup (60 mL) cooked pasta to a hot bowl. Ladle 2 cups (500 mL) soup over pasta. Garnish with 1 tbsp (15 mL) EACH parsley and Parmesan cheese.

Beef Cuts