November 4, 2016
On a dreary, cold, and cloudy day, a chance of having this soul-warming meatball soup will soon bring back some sunshine. Savoury meatballs, a tomatoey soup, and fluffy, cloud-like bowtie pasta make this meatball soup a delight on any cold day.
1In a large bowl, combine the ground meat, Parmesan, bread crumbs, basil, oregano, salt, and pepper. Mix until well distributed.
2Add the egg and mix until mixture holds together.
3Between the palms of your hands, roll out 1” meatballs. Put on a platter. If you’re making them far in advance of making the soup, cover them and place the platter in the refrigerator.
1In a large sauce pan, heat the oil over low heat. Add the onions and cook gently for 8-10 minutes, until tender.
2Add the garlic and cook for 1 more minute on low.
3Add the tomatoes, stock, salt, basil, and oregano. Bring to a simmer and simmer, covered, for 15 minutes.
4Gently add the meatballs – slipping them in one at a time. Simmer, covered, for another 15 minutes.
5Add the bowtie pasta, increase the heat to medium-low, and boil (uncovered) for 10-11 minutes (or 1-2 minutes less than the cooking time on the pasta package). Occasionally, give the soup a gentle stir.
6Serve up in shallow soup bowls with a generous bowl of freshly-grated Parmesan cheese on the side.
Author of the image: jeffreyw