with Potatoes, Onions & Peas

Yield: 4 Servings

Adapted from: Bon Appétit

This meatball soup recipe packs beef stew like cozy flavors into a weeknight dinner that takes just one hour to make. Sautéing the beef meatballs until they’re browned all over helps develop the fond on the bottom of the pot, which is key to building flavor. Meanwhile, giving the panko breadcrumbs a quick soak once combined with the other meatball ingredients helps them retain moisture, ensuring juicy meatballs every time—even if you choose to use ground turkey or pork instead.

• 1large egg
• 4garlic cloves, finely grated
• 1cup panko breadcrumbs
• 4TBS extra-virgin olive oil, divided
• 1TBS thyme leaves
• 3tsp Diamond Crystal or 1¾ tsp Morton kosher salt, divided (recipe assumes Morton)
• freshly ground black pepper
• 1lb ground beef
• 1(packed) cup frozen, thawed pearl onions
• 10oz mushrooms (any kind), torn into bite-size pieces
• 2TBS double-concentrated tomato paste
• 1TBS AP flour
• ⅔cup dry red wine
• 1lb Yukon Gold potatoes (about 4 medium), peeled, cut into 1″ pieces
• 4cups low-sodium beef broth
• ½cup frozen peas
• Country-style bread (for serving; optional)

Marinate:

Combine egg, 4 garlic cloves, 1 cup panko breadcrumbs, 2 TBS olive oil, 1 TBS thyme leaves, 1 tsp kosher salt, and ¼ cup water in a medium bowl, season with freshly ground pepper and mix well. Let sit 5 minutes to hydrate.

Add 1lb ground beef to bowl and gently mix until combined.

Meatballs:

Divide and roll meat mixture into ping-pong-size balls (you should have about 20 total).

Heat remaining 2 TBS olive oil over medium-high in a Dutch oven or other large, heavy pot. Cook meatballs, shaking pot to turn meatballs every few minutes, until browned all over, 6–8 minutes. Using tongs or a slotted spoon, transfer meatballs to a plate.

Soup:

Cook 1 cup (packed) frozen, thawed pearl onions and ¼ tsp kosher salt in same pot, stirring occasionally, until slightly softened, about 2 minutes. Add 10 oz mushrooms (any kind), torn into bite-size pieces, and cook, stirring occasionally, until browned, about 5 minutes. Add 2 TBS tomato paste and cook, stirring often, until mushrooms are coated, and tomato paste is slightly darkened in color, about 1 minute. Evenly sprinkle 1 TBS AP flour over and cook, stirring constantly, until mushrooms are coated, about 1 minute.

Pour ²⁄₃ cup dry red wine into pot and cook, scraping up browned bits stuck to bottom of pot, until almost completely evaporated, 1–2 minutes. Stir in 1 lb Yukon Gold potatoes (about 4 medium), peeled, cut into 1″ pieces, then add meatballs, 4 cups beef broth, and remaining ½ tsp kosher salt, season with pepper. Increase heat to high and bring to a boil. Reduce heat, cover pot, and simmer soup, stirring occasionally, until potatoes are fork-tender, 15–20 minutes.

Remove lid and stir in ½ cup frozen peas, continue to simmer until liquid is reduced just slightly, about 5 minutes.

Ladle soup into bowls and serve with country-style bread if desired.