ITALIAN BEEF SOUP with ITALIAN MEATBALLS

Italian Beef Soup (1 hour and 30 minutes)

NOTE: This soup is bubbling with goodness. It has Lean stew meat,
tiny Italian meatballs and fresh chopped vegetables all cooked up in
savory beef broth.

6 cups Kitchen Basics beef stock
2 cups water
1/2 pound stew meat
salt and pepper
1/4 cup olive oil

1 pound ground chuck
1/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
2 tablespoons fresh curly parsley, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper

2 cups celery with leaves, sliced 1/2-inch
1 cup carrot, sliced 1/4-inch
1 small onion, chopped
1 medium potato, unpeeled, quarted small
1 (15-ounce) can diced tomatoes, juice included

1/2 pound acini di pepe pasta
salt
coarse ground black pepper
freshly grated Parmesan cheese

1. Using an 8-quart pot, add the beef broth and water to make 8 cups
liquid, and bring to soft boil. Salt and pepper stew meat and brown
in olive oil about 15 minutes. Drain oil. Place meat in soup stock.

2. Combine ground chuck, bread crumbs, onion, eggs, parsley, and salt
and pepper. Mix together well. Form into small meatballs and drop
into boiling broth. Skim foam from meatballs as it rises to the top.

3. Add celery, carrot, onion, potato, and tomatoes. Cover pot and
simmer on medium heat about 45 minutes, or until vegetables are
tender.

4. Add acini di pepe directly to the soup; simmer an additional 10
to 12 minutes. Add salt and pepper to taste. Pour into soup bowls.
Garnish with Parmesan cheese. Serves 4 to 6.