BAKED ITALIAN MEATBALLS FOR USE IN SPAGEHTTI AND MEATBALL SOUP.

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Meatballs
  • 1 lb of 15% fat ground beef
  • 1 lb of ground chicken
  • 3 eggs lightly beaten
  • 1/2 cup grated parmesan cheese
  • 1 good shake of garlic seasoning
  • 1/3 cup italian bread crumbs
  • 2 tablespoons heavy cream
  • 1 teaspoon salt
  • Soup base:
  • 2 talbespoons olive oil
  • 1 teaspoon garlic
  • 1/2 grated onion or to taste
  • 2 talbespoons tomato paste
  • 1 (14.5 ounce can) tomatoes dice or crushed in the juice
  • 1 14 oz can chicken stock
  • 1 14 oz can beef stock
  • 3 cup of water
  • 1/2 cup small shaped pasta
  • 2 talbespoons fresh basil leaves
  • Option: I add cut up fresh green bean and chopped carrots
  • to the soup at the simmer for 30 minutes time.

Directions

  • Meatballs:
  • Preheat oven to 350
  • Mix all ingredents together
  • Scoop walnut size meatball on a pan
  • Bake for 25 minutes
  • Soup Base:
  • Put olive oil in pan and add grated onion
  • cook for about 3 minutes.
  • Add garlic and cook for 1 minute
  • Add the tomato paste, tomatoes, stock, and water
  • Return the meatballs to the soup pot and bring to a boil.
  • Reduce ans simmer 30 minutes
  • Add the pasta to the soup
  • stir well
  • cook for 15 minutes or until pasta is done.
  • Choppe and stir in basil before serving.

Notes

I use these for spaghetti and meatballs and the other half of the meatballs I make meatball soup.

Categories: Beef  Poultry 
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