Filed Under: fry, north-american, soups, Starter, Under 20 Mins, vegetable, Vegetables

Meatballs

Now you don't have to wait for a wedding to enjoy this scrumptious soup!

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April 8th, 2012

Photography by Michael Alberstat Food Styling by Sue Henderson

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Servings
6
Prep Time
2 minutes
Cook Time
20 minutes
Ingredients
  • 1 pound ground veal
  • 1 egg
  • 1/2 Cups finely grated Parmesan
  • 1 clove garlic, minced
  • 1/4 Cups Italian parsley, chopped
  • 2 tablespoons olive oil
  • salt and pepper to taste
    • Directions
  • 1.

    Meatballs

  • 2.

    Combine all ingredients, except olive oil, until well mixed.

  • 3.

    Roll mixture into meatballs the size of a quarter and place on parchment-lined tray in a single layer.

  • 4.

    Refrigerate meatballs for 2 hours before cooking.

  • 5.

    Fry meatballs in olive oil until golden brown.

  • 6.

    Set aside on paper towels.

  • 7.

    Soup

  • 8.

    Sweat celery in olive oil over medium heat until translucent. Set aside.

  • 9.

    Whisk eggs and milk together.

  • 10.

    Toss croutons in egg/milk mixture.

  • 11.

    Fry croutons in a 10-inch sauté pan in 1/4 inch of olive oil. Drain on paper towel and set aside.

  • 12.

    In six shallow soup bowls, divide the celery, croutons and meatballs, and ladle in 6-8 ounces hot chicken broth.

  • 13.

    Sprinkle each with 1 teaspoon parsley and 1 tablespoon grated Parmesan cheese.

    • Nutrients Per Serving
    Nutrients per serving: 366 calories,19 g fat, 31 g protein, 14 g carbohydrates, 2 g fibre.
    Meatballs
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