WEEKDAYS 1e|12c|p

Nana's Meatball Soup

Meatball Soup Michael Symon
There's nothing like Nana's meatballs!
skill level
Easy
time
Over 120min
servings
12 to 15
cost
$
Contributed by :
This dish is a family favorite because it's simply delicious.
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ingredients
  • 3-4 Beef Short Ribs
  • 1 pound Chopped sirloin
  • 1 1/2 Cups Grated Pecorino Romano
  • 1 small bag of carrots
  • 4 Stalked of celery with leafy tops
  • 1 Large yellow onion
  • 1 Small yellow onion
  • 1 Bunch of fresh parsley
  • 2 cups Diced fresh tomatoes with juice
  • peeled and seeded
  • 1 cup Fresh coarse breadcrumbs
  • 1 Egg
  • 2 tablespoons Milk
  • 2 cups Cooked white rice
  • 1 box unsalted vegetable broth
  • Salt and pepper to taste
  • Extra virgin olive oil to serve
  • French or Italian bread to serve on side
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Soup: Heat a large pot of salted water (about 6 quarts). 
  • 2
    3-4 Beef Short Ribs
    1 Large yellow onion
    1 Small yellow onion
    1 Bunch of fresh parsley
    Pepper
    Wash the short ribs and add, the peel the two onions and add whole to the water.  Sprinkle water with fresh ground pepper and chopped parsley to cover the top of soup. 
  • 3
    1 small bag of carrots
    4 Stalked of celery with leafy tops
    Peel and slice the carrots in round slices and add to water.  Peel the back of the celery and slice it the same size as the carrots and add to the water.
  • 4
    1 pound Chopped sirloin
    1 Egg
    3/4 Cups Grated Pecorino Romano
    Once the water comes to a boil, lower the heat so you have a nice steady simmer.  Let this cook for 2 hours.
  • 5
    1 cup Fresh coarse breadcrumbs
    3/4 Cups Grated Pecorino Romano
    2 tablespoons Milk
    For the Meatballs: In a large bowl place chopped sirloin, one egg scrambled with a dash of water and a 3/4 cup of grated cheese.
  • 6
    2 cups Diced fresh tomatoes with juice (peeled and seeded)
    1 box unsalted vegetable broth
    Cover meat with fresh bread crumbs that have been moistened with milk and sprinkle with parsley and pepper.  Mix gently and wet hands to roll small 1/2 to 3/4 inch meatballs. Adjust seasoning if necessary, add more cheese if they are bland.  Set these aside until the soup has cooked for 2 hours.  Skim fat off soup as necessary.
  • 7
    2 cups Cooked white rice
    Salt and pepper to taste
    Extra virgin olive oil to serve
    French or Italian bread to serve on side
    Now remove the short ribs and the onions from pot, dice the onions and return to soup, pull each sliver of beef from the ribs (you may want to sit down for this part) and discard all of the fat and bones.  Return beef to soup stir and add 1 meatball at a time. Add the tomatoes stir and simmer for 1 to 2 more hours.  Add extra broth if needed.
  • 8
    To serve stir a tablespoon of white rice into each bowl of soup and sprinkle with grated cheese. Serve with sliced crusty French Bread or Italian Toasted Panella with Extra Virgin Olive Oil seasoned with red pepper seeds, salt and pepper on the side.
 
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