Meatball Soup

total time:: 1 1/2 hr

Makes 7 servings

Make this delicious, comforting dish and serve for a weeknight dinner or freeze for a future gathering. To save time, serve only the meatballs, along with a ready-made dipping sauce such as a lingonberry jam.

ingredients

1 pound(s) ground beef
1/2 pound(s) ground pork
1 cup(s) onion, finely chopped
4 clove(s) garlic, finely chopped
1 1/2 teaspoon(s) instant tapioca
1 (about 2 teaspoons) lemon zest
1 teaspoon(s) sugar
1 teaspoon(s) salt
1/2 teaspoon(s) red pepper, crushed
3 tablespoon(s) olive oil
6 cup(s) low-sodium chicken broth
3 sprig(s) fresh oregano, chopped
3 sprig(s) parsley, chopped
1 1/2 tablespoon(s) fresh oregano
1 1/2 tablespoon(s) parsley

directions

Mix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 teaspoon crushed red pepper, and 1 tablespoon water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tablespoon 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 — 5 to 7 minutes. Add the broth, 3 cups water, remaining 1/4 teaspoon 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 tablespoons 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.

Source: Karen