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Sicilian Meatball Soup

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Level: Easy

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Description

Classic Sicilian-style meatball soup with cabbage.

Ingredients

  • FOR THE MEATBALLS:
  • 1-½ pound Ground Beef, Elk, Pork Or Turkey
  • 2 whole Eggs, Lightly Beaten
  • 2 Tablespoons Golden Raisins
  • 3 cloves Garlic, Minced
  • ½ cups Bread Crumbs
  • ½ cups Parmesan Cheese, Grated
  • ½ teaspoons Salt
  • ½ teaspoons Dried Rosemary
  • 1 teaspoon Oregano
  • ½ teaspoons Paprika
  • 1 teaspoon Fennel Seeds
  • 1 Tablespoon Olive Oil
  • FOR THE SOUP:
  • 1 Tablespoon Grapeseed Or Olive Oil
  • 1 whole Onion, Diced
  • 2 whole Large Carrots, Peeled And Julienned
  • 2 stalks Celery, Chopped
  • 6 cloves Garlic, Minced
  • ½ teaspoons Dried Rosemary
  • 1 teaspoon Parsley Flakes
  • ½ teaspoons Oregano
  • ¼ teaspoons Paprika
  • 1 whole Bay Leaf
  • 1 quart Chicken, Beef Or Vegetable Broth
  • ½ cups Red Wine
  • 28 ounces, weight Crushed Tomatoes
  • 1 whole Rind Of Parmesan Cheese
  • ½ heads Cabbage, Sliced, Core Removed And Discarded
  • 1 whole Zucchini Squash, Chopped
  • 2 teaspoons Salt, Or To Taste
  • Optional For Garnish: Shredded Parmesan Cheese, Chopped Fresh Parsley

Preparation

For the meatballs:
Add all of the meatball ingredients (except the tablespoon of oil) into a mixing bowl. Using your hands, mix and smash all of the ingredients together to combine. Form the mixture into medium-sized meatballs and set the meatballs aside.

Heat 1 tablespoon of oil in a cast iron skillet over medium high
Wait until skillet has heated up all the way then quickly place the meatballs into the skillet.

Allow them to sear about 30 seconds, then roll them to their opposite side with a spatula or spoon and cook another 30 seconds. Remove skillet from the heat, place the meatballs on a plate and set aside.

For the soup:
In a large Dutch oven or stock pot over medium heat, heat the grapeseed oil. Once oil is hot add the onion and cook until onion is beginning to brown. Add the carrot, celery and garlic and sauté another 3 minutes

Add the herbs and stir. Add the broth, wine, crushed tomatoes and the rind of the Parmesan cheese. Cover pot and bring to a full boil. Then reduce heat to a low boil, add the meatballs and cook about 3 minutes.

Add the cabbage and zucchini. Allow cabbage to cook down slightly, about 3 minutes. Cover the pot, reduce heat to a low simmer and cook covered for 40 minutes.

Remove the bay leaf and what’s left of the Parmesan cheese rind. Add salt to taste. Serve with chopped parsley and shredded Parmesan on top.

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