This meatball soup recipe packs beef stew like cozy flavors into a weeknight dinner that takes just one hour to make. Saut\u00e9ing the beef meatballs until they\u2019re 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\u2014even if you choose to use ground turkey or pork instead.<\/p>\n
Combine egg,<\/strong> 4 garlic cloves,<\/strong> 1 cup panko breadcrumbs,<\/strong> 2 TBS olive oil,<\/strong> 1 TBS thyme<\/strong> leaves, 1 tsp kosher salt<\/strong>, and \u00bc cup water<\/strong> in a medium bowl, season with freshly ground pepper<\/strong> and mix well. Let sit 5 minutes to hydrate.<\/p>\n Add 1lb ground beef<\/strong> to bowl and gently mix until combined.<\/p>\n Meatballs:<\/strong><\/p>\n Divide and roll meat mixture into ping-pong-size balls<\/strong> (you should have about 20 total).<\/p>\n Heat remaining 2 TBS olive oil<\/strong> over medium-high in a Dutch oven or other large, heavy pot. Cook meatballs,<\/strong> shaking pot to turn meatballs<\/strong> every few minutes, until browned all over, 6\u20138 minutes. Using tongs or a slotted spoon, transfer meatballs<\/strong> to a plate.<\/p>\n Soup:<\/strong><\/p>\n Cook 1 cup (packed) frozen, thawed pearl onions<\/strong> and \u00bc tsp kosher salt<\/strong> in same pot, stirring occasionally, until slightly softened, about 2 minutes. Add 10 oz mushrooms<\/strong> (any kind), torn into bite-size pieces, and cook, stirring occasionally, until browned, about 5 minutes. Add 2 TBS tomato paste<\/strong> and cook, stirring often, until mushrooms<\/strong> are coated, and tomato paste<\/strong> is slightly darkened in color, about 1 minute. Evenly sprinkle 1 TBS AP flour<\/strong> over and cook, stirring constantly, until mushrooms<\/strong> are coated, about 1 minute.<\/p>\n Pour \u00b2\u2044\u2083 cup dry red wine<\/strong> into pot and cook, scraping up browned bits stuck to bottom of pot, until almost completely evaporated, 1\u20132 minutes. Stir in 1 lb Yukon Gold potatoes<\/strong> (about 4 medium), peeled, cut into 1″ pieces, then add meatballs,<\/strong> 4 cups beef broth,<\/strong> and remaining \u00bd tsp kosher salt,<\/strong> season with pepper.<\/strong> Increase heat to high and bring to a boil. Reduce heat, cover pot, and simmer soup,<\/strong> stirring occasionally, until potatoes<\/strong> are fork-tender, 15\u201320 minutes.<\/p>\n Remove lid and stir in \u00bd cup frozen peas,<\/strong> continue to simmer until liquid<\/strong> is reduced just slightly, about 5 minutes.<\/p>\n Ladle soup<\/strong> into bowls and serve with country-style bread<\/strong> if desired.<\/p>\n","protected":false},"excerpt":{"rendered":" with Potatoes, Onions & Peas Yield: 4 Servings Adapted from: Bon App\u00e9tit This meatball soup recipe packs beef stew like cozy flavors into a weeknight dinner that takes just one hour to make. Saut\u00e9ing the beef meatballs until they\u2019re 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…<\/p>\n
\nMarinate:<\/strong><\/p>\n