Zucchini Meatball Soup
- Prep: 10 minutes
- Cook: 25 minutes
- Yield: 6 Servings
When my son was born a wonderful lady from our church brought us the original version of this soup to help out with dinner while we adjusted to life with a newborn. I’m normally not a fan of tomatoes or heavy vegetable soups, but I never look a gift horse in the mouth. When we warmed up the soup both of us were in heaven. When I called her for the recipe she said, “Oh it’s just tomatoes, zucchini and sausage”. Since then I’ve turned it into a meatball soup. I hope your family enjoys this as much as we do. If you ever have any left over it stores great in the freezer for a hectic day.
- 1 lb ground beef
- 2 eggs, beaten
- 1/2 c parmigiano reggiano grated, plus extra for garnish
- 1/4 c dried parsley
- 1 tsp italian seasoning
- 1 tsp garlic
- 1/2 tsp sea salt
- 2 small zucchini, chopped (if using larger zucchini discard seeds)
- 14.5 oz diced tomatoes
- 1 quart beef stock
- 1/2 tsp italian seasoning
- sea salt, ~1/2 tsp
- In a dutch oven or large skillet bring beef stock, tomatoes, 1/2 tsp Italian seasoning and 1/2 tsp salt to a boil.
- While the pot boils in a medium bowl combine: ground beef, eggs, parmigiano, parsley, 1 tsp Italian seasoning, garlic and 1/2 tsp sea salt. Using your hands mix well.
- Using a tablespoon form meat mixture into balls and drop into the boiling liquid. When all balls are formed reduce heat and simmer for 10 minutes.
- Add zucchini and simmer 5 more minutes or until tender.
- Test broth and salt to taste.
- Serve, garnish with additional parmigiano reggiano cheese if desired.
Printed in Real Food Health Magazine | May / June 2012
http://www.realfoodandhealth.com/ | All Rights Reserved ©