Pioneer Woman Meatball Soup Recipe
The Pioneer Woman Meatball Soup Recipe is perfect. It is warm, hearty, and very tasty.
Ingredients
- 1 pound lean ground beef.
- 1/2 cup breadcrumbs.
- 1 large egg.
- 1/4 cup fresh parsley chopped.
- 2 tablespoons olive oil.
- 1 medium onion diced.
- 3 carrots sliced into rounds.
- 3 stalks celery chopped.
- 2 cloves garlic minced.
- 6 cups low-sodium beef broth.
- 1 can 14 oz diced tomatoes.
- 1 teaspoon dried oregano.
- 1/2 cup small pasta like ditalini.
- Salt and black pepper to taste.
- Fresh parmesan cheese for topping.
Instructions
Mix the Meatballs
- Put beef, breadcrumbs, egg, and parsley in a bowl. Add salt and pepper. Use your hands to mix it well. Do not overmix the meat.
Roll the Balls
- Scoop small bits of the meat mixture. Roll them into 1-inch balls. Set them on a clean plate. Keep them all the same size.
Brown the Meat
- Heat oil in your large pot. Add the meatballs in batches. Brown them on all sides. Remove them and set aside. They finish cooking later.
Sauté the Vegetables
- Put onions, carrots, and celery in the pot. Cook until they are soft. This takes about five minutes. Add the garlic last. Cook garlic for one minute.
Add Liquid and Spices
- Pour in the beef broth. Add the diced tomatoes with juice. Stir in the dried oregano. Scrape the bottom of the pot. This adds a lot of flavor.
Simmer the Soup
- Bring the liquid to a boil. Lower the heat to a simmer. Let it cook for ten minutes. This blends all the flavors.
Add Pasta and Meatballs
- Drop in the small pasta. Add the browned meatballs back in. Cook for about ten more minutes. The pasta should be soft. The meatballs should be cooked through.
Final Seasoning
- Taste your soup carefully. Add more salt if needed. Add extra pepper for spice. Turn off the heat.
Notes
- Use lean meat. This keeps the soup from being greasy.
- Small meatballs are best. They fit perfectly on a spoon.
- Don't overcook the pasta. It gets mushy if cooked too long.
- Sear the meat well. Browning adds a deep, rich taste.
- Add greens at the end. Spinach or kale adds nice color.
- Use fresh garlic. It tastes much better than the jarred kind.
- Cold meatballs hold shape. Chill them before frying if you have time.
- Toast the breadcrumbs. It adds a tiny bit of crunch inside.