Sicilian Meatball Soup

Ingredients

Meatballs

• ~1lb hamburger
• 3/4 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 6 or more cloves of garlic – minced
• 1Tbsp. fennel seeds, chopped finely
• 2 tsp. coarsely ground black pepper
• 1 tsp. salt
• 1 Tbsp. Italian flat leaf parsley, chopped
• 1 egg

Soup

• 4 cups chicken broth
• 1 can cut tomatoes, plain or Italian style
• 4 cups water
• 4 carrots – washed and chopped small
• 4 sticks of celery – washed and chopped small
• 1 onion, peeled and shopped small
• 1/2 cup acini de pepe pasta or risotto

Directions

Meatballs

1. In medium bowl add beef, breadcrumbs, cheese, garlic, fennel, pepper, salt, parsley and eggs, mix together well.
2. Roll into dime sized meatballs (important to keep uniform in size)

Soup

1. Place chicken broth, water, canned tomatoes and chopped veggies into large pot and bring to a boil
2. Gradually drop meatballs into boiling soup and cove pot for 10 minutes
3. Reduce heat to simmer for another 30-40 minutes. At least 15 minutes, add pasta, stirring occasionally
4. Skim top of soup with spoon to remove excess fat before serving

Serves 8