Ricotta Meatball Soup
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Serves: 4 servings
 
I call for Italian sausage as a shortcut to extra flavor, but you can absolutely substitute ground pork instead. I would recommend adding a 1 teaspoon of a dried Italian herb blend in that case.
Ingredients
for the meatballs
  • 3/4 pound ground chuck
  • 1/2 pound sweet Italian sausage, removed from the skin and crumbled
  • 1 ounce prosciutto, finely chopped
  • 1/2 cup ricotta cheese
  • 1/3 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 chopped parsley
  • 1 large egg, lightly beaten
  • 1 teaspoon Kosher salt
  • 1 teaspoon crushed dried oregano
  • 1/2 teaspoon fennel seeds, crushed or ground
  • 1/2 teaspoon garlic powder
for the soup
  • 8-10 ounces ruffly egg noodles or mini lasagna noodles
  • 1 tablespoon olive oil
  • meatballs (above)
  • 1/2 medium/large onion, chopped
  • 2 cups marinara sauce (or tomato puree)
  • 2 cups beef broth
Instructions
make the meatballs
  1. Place all of the meatball ingredients in a large mixing bowl and, using your hands, combine until the ingredients are more or less evenly distributed. Break off about 1 tablespoon of the meat mixture and roll into a ball between your palms. Make sure they're small enough to sit comfortably on a soup spoon. Set aside. Continue with the remaining mixture. You'll have approximately 32 meatballs. You can make the meatballs ahead and refrigerate them, covered, at this point, if desired.
make the soup
  1. Heat a tablespoon of oil in a large, deep, wide-based, non-stick skillet or pot. Add the meatballs, leaving enough space between each so you can easily turn them. Depending on the size of your pan, you might need to do this in batches. Sear the meatballs on one side, then flip and sear on another side. Turn and sear the meatballs twice more so that they are mostly browned on the outside.
  2. Add the chopped onions and mix with the meatballs, cooking until the onions are translucent. Pour in the marinara sauce and beef broth. Increase heat to medium-high and bring the soup to gentle boil, then reduce heat to medium-low to maintain a simmer.
  3. While the soup is coming up to heat, bring a large pot of well-salted water to a boil, and cook the pasta according to the directions, minus 2 minutes of cooking time. (So, if instructions say to cook them for 7 minutes, cook for just 5.) Transfer drained noodles to the soup and turn heat to low. Let the soup rest for 5 minutes to finish cooking the noodles and to let them absorb the tomato broth.
  4. To serve, ladle into bowls and top with additional parmesan cheese, if desired.
Recipe by SoupAddict.com at http://soupaddict.com/2016/10/ricotta-meatball-soup/