Parmesan Meatball Soup

Ingredients

• 1 Cup Fresh Bread Crumbs (see note)
• 1/3 Cup Milk
• 1/2 Pound Ground Beef
• 1/2 Pound Italian sausage (mild)
• 1 Large Egg
• 1/4 Yellow Onion (grated)
• 2 Cloves Garlic (minced)
• 1/2 Cup Fresh Parmesan (Grated)
• 2 Tablespoons Fresh Italian parsley (chopped or 1 tablespoon dried)
• 1/2 teaspoon Worcestershire Sauce
• 1 1/2 teaspoons Dried Basil
• 1 1/2 teaspoons Dried Oregano
• 1/4 teaspoon Crushed red pepper flakes
• 1/2 teaspoon Kosher Salt
• 1 Pinch Black Pepper (freshly ground)
• 2 Tablespoons Olive Oil
• 1 Cup Onion (yellow, diced)
• 1 Carrot (peeled, finely diced)
• 1 Stalk Celery (finely diced)
• 2 Cloves Garlic (large, minced)
• 2 Tablespoons Tomato paste
• 1 teaspoon Italian seasoning
• 1 Can Crushed Tomatoes (28 oz.)
• 3 Cups Beef Broth (low sodium)
• 1 Cup Milk
• Frozen Meatballs Halved (if you aren't going to make them yourself)
• 3 Cups Mozzarella (shredded)
• 1/2 Cup Parmesan (freshly grated)
• Kosher Salt
• Black Pepper (freshly ground)
• 1 Squeeze Lemon
• 4 Bread bowls
• Parsley (freshly chopped, for garnish)

Instructions

1. 1

   --- For the Meatballs ---

2. 2

   Dump the bread crumbs and milk into a bowl and stir until softened. Set aside.

3. 3

   Preheat oven to 350º and line two baking sheets with foil. In a large bowl, combine all meatball ingredients and stir with a wooden spoon until combined. Do not over-mix.

4. 4

   Roll into meatballs, about 1/2-1” in diameter and transfer to one prepared baking sheet.

5. 5

   Bake until browned and cooked through, 15 minutes, remove from the oven.

6. 6

   In a large pot over medium-high heat, heat the oil. Add the onion, carrots and celery to the pot and cook until soft and golden, 6 minutes. Quickly add garlic and cook until fragrant, 1 minute. Add tomato paste and seasonings and stir until combined, then add tomatoes, beef broth, and milk and stir until everything is mixed together.

7. 7

   Add the meatballs to the pot by gently lowering in with a spoon and bring to a simmer, then add half the mozzarella and all of the Parmesan. Season with salt, and pepper then squeeze in a little lemon and stir again.

8. 8

   Heat the broiler

9. 9

   Ladle soup into four bread bowls and top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot with a dash of fresh parsley.