Italian Meatball Soup
2 cups onion, finely chopped2 cups celery, finely chopped1 cup carrot, finely chopped
2 Tbsp minced garlic
½ cup red wine
1 cup good quality canned tomato
6 cup homemade stock (chicken or vegetable)
250 g ground beef
70 g Parmesan cheese (approx. 2 cups grated with rasp)
2 piece bread, soaked in milk
½ cup finely chopped parsley
1 Tbsp finely minced garlic
½ Tbsp kosher salt
To make meatballs: combine beef, parmesan, bread (squeeze out excess milk) parsley, garlic and salt. Mix until mixture becomes slightly sticky (this will help the meatballs retain their shape). Form into 1 tsp size balls (the size of large marbles...larger if you have less patience). Fry or bake in oven until just cooked. Set aside.
While meatballs are cooking, prepare the soup. Heat a heavy bottomed soup pot over medium high heat. Add 2-3 Tbsp olive oil, along with onions. Sweat onions on their own for 3-5 minutes before adding celery and carrot and cook until soft.
Add garlic and cook 1-2 minutes longer. Add wine and cook until it has fully evaporated.
Stir in tomatoes. Allow to cook, concentrating the tomatoes for 5-7 minutes.
Add stock and cook meatballs. Simmer soup for 10-15 minutes until the flavours come together.
Add salt throughout the cooking process.
Serve with cooked pasta on the bottom of the bowl and a generous sprinkling of parmesan cheese.