Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cups chopped kale
- 1 cup ditalini pasta
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, parsley, salt, and black pepper. Mix well and form into small meatballs.
2. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Transfer the meatballs to the slow cooker.
3. Add the onion and garlic to the same skillet and cook until softened, about 3 minutes. Add the beef broth, crushed tomatoes, basil, oregano, and red pepper flakes. Bring to a simmer and pour over the meatballs in the slow cooker.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. During the last 30 minutes of cooking, add the chopped kale and ditalini pasta. Stir well and continue cooking until the pasta is tender.
6. Serve hot with crusty bread and grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
6 servings
Nutritional information:
Calories: 352
Fat: 16g
Carbohydrates: 27g
Protein: 25g
Sodium: 1321mg
Fiber: 4g
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef
- Spinach or Swiss chard can be substituted for kale
- Any small pasta shape can be substituted for ditalini
Variations:
- Add chopped carrots and celery for extra vegetables
- Use Italian sausage instead of ground beef for a different flavor
- Add a can of cannellini beans for extra protein and fiber
Tips and tricks:
- Brown the meatballs before adding them to the slow cooker for extra flavor
- Use a slotted spoon to remove the meatballs from the slow cooker before adding the kale and pasta to avoid breaking them apart
- Adjust the amount of red pepper flakes to your desired level of spiciness
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Fresh parsley or basil leaves
Pairings:
Crusty bread and a side salad
Suggested side dishes:
Garlic bread, roasted vegetables, or a Caesar salad
Troubleshooting advice:
If the soup is too thick, add more beef broth or water to thin it out. If it is too thin, let it cook for an additional 30 minutes to thicken.
Food safety advice:
Make sure the internal temperature of the meatballs reaches 165°F before serving.
Food history:
Italian meatball soup is a classic comfort food dish that has been enjoyed for generations. It is believed to have originated in Italy and has since become a popular dish in many countries around the world.
Flavor profiles:
This soup has a rich and savory flavor from the beef broth and crushed tomatoes, with a hint of spiciness from the red pepper flakes.
Serving suggestions:
Serve hot with crusty bread and grated Parmesan cheese.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Rich, Meaty