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Vegetable Soup with Meatballs

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Ingredients

Warning0 allergens identified

Vegetable Soup with Meatballs

2 onionspeeled

2 cloves garlic

3 organic carrots

2 stalks celery

1 lb ground beef

1 egg

1 ½ ounces breadcrumbs

½ oz Parmesan cheesefreshly grated

1 tsp oregano

2 teaspoons olive oil

8 cups vegetable broth

3 ½ ounces orzo

salt and pepperto taste

Preheat oven to 210°C (410°F) using conventional oven settings (top and bottom heat). Peel the onion and garlic, finely dice the onion, and press it onto the garlic cloves using the flat side of a knife. Wash the carrot and celery and dice them.

Place the ground meat, egg, breadcrumbs, Parmesan cheese, oregano, and salt in a bowl and knead with your hands or a spoon until a homogeneous mixture forms. Shape the mixture into approximately 30 small meatballs and place them on a baking sheet lined with aluminum foil.

Place the meatballs in a preheated oven at 210°C (410°F) using conventional oven settings (top and bottom heat) for 10 minutes. Meanwhile, heat oil in a large, wide pot and sauté the vegetables with a generous pinch of salt over medium-high heat for 8 to 10 minutes, until the vegetables are slightly softened.

After 10 minutes, remove the meatballs from the oven and add them to the pot. Pour in the vegetable broth and bring the soup to a simmer over medium-high heat, covered. Once the soup is boiling, add the uncooked pasta. Reduce the heat slightly and let the pasta simmer in the soup for about 10 minutes (or according to package directions) until al dente, stirring regularly.

Once the pasta is cooked, turn off the stove and season the soup with salt and pepper.

Nutrition

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Tips & Tricks (5)

Chill Your Meatball Mixture 🧊
Refrigerate the ground beef mixture for 30 minutes before shaping to prevent them from falling apart during cooking and ensure they stay tender and cohesive in the broth.
Toast Breadcrumbs First 🍞
Lightly toast your breadcrumbs in a dry pan before mixing with the meat to enhance their nutty flavor and improve the meatball's texture and binding power.
Bloom Aromatics in Oil 🧄
Sauté garlic, onions, and celery in quality olive oil for 3-4 minutes before adding broth to deepen their flavors and create a rich flavor foundation for your soup.
Add Orzo at the Right Moment ⏱️
Add orzo pasta in the final 8-10 minutes of cooking rather than at the start to prevent it from becoming mushy and absorbing too much broth.
Finish with Parmesan Rinds 🧀
If you have Parmesan rinds, simmer them in the broth while the soup cooks to impart umami depth, then remove before serving or grate fresh cheese just before plating.