Savory spices, tender vegetables, and juicy meatballs make for a wonderfully flavorful meatball soup.
Adding seasoning to the meatballs enhances their flavor, so they pack a little more punch in each bite.
We know that using seasonings from the South will make this meatball soup sing with flavors that are familiar.
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)yellow onion, chopped (about 1 cup)
1/2cupchopped celery(from 2 small [3 -oz.
each) stalks)
1large(6 oz.
)carrot, sliced (about 1 1/4 cups)
1medium-size(8 oz.
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)yellow bell pepper, chopped (about 1 cup)
6cupschicken broth
1(28-oz.
Let sit 5 minutes.
Add ground beef and mix gently until combined.
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Refrigerate meatballs, uncovered, until slightly firm, about 20 minutes.
Heat 1 tablespoon of the oil in a large Dutch oven over low.
Transfer meatballs to a plate.
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Repeat with remaining meatballs.
Do not wipe Dutch oven clean.
Add remaining 1 tablespoon oil to Dutch oven.
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Cook, stirring constantly, until fragrant, about 1 minute.
Stir in broth and tomatoes; bring to a boil over medium-high.
Reduce heat to medium, and cook, uncovered, until vegetables soften slightly, 8 to 10 minutes.
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Stir in parsley, and serve topped with Parmesan cheese.
Recipe Tips From TheSouthern LivingTest Kitchen
Credit:Dotdash Meredith Food Studio
Credit:Dotdash Meredith Food Studio
Credit:Dotdash Meredith Food Studio
