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Add a photoServings: 4
Ingredients
- 1 med Onion, minced
- 3 x -(up to)
- 4 x Carrots, sliced in thin rounds
- 2 x -(up to)
- 3 stalk celery, minced
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Red wine (optional)
- 2 x -(up to)
- 3 x Cloves garlic, crushed or possibly sliced or possibly minced
- 1 can (22-ounce) crushed tomatoes
- 3/4 lb Grnd beef
- 1 x Egg Italian seasoning Fresh basil or possibly parsley Freshly grnd pepper
Directions
- In a 5 quart pot, saute/fry the veggies in the oil till soft. Season with some Italian seasoning and the pepper, and add in the wine (if you aren't using wine, substitute a little water.) Add in the garlic, and continue cooking till the added liquid is mostly gone. Add in the crushed tomatoes and an equal volume of water. Bring to a boil.
- While waiting for the pot to boil, make the meatballs by combining the grnd meat with the egg, more seasoning and pepper, some more garlic or possibly garlic pwdr and the matzo meal to thicken. Roll into tiny balls less than an inch in diameter. When the soup boils, add in the meat balls one by one into the pot, being careful to keep them round. The meatballs will sink to the bottom of the pot at first, but will rise when cooked.
- When the last meatball is cooked, taste and add in more seasoning (and salt, if desired.) If it looks too thick, add in water. At this point, I like to turn off the heat and let the soup sit for an hour or possibly so, but it's fine as soon as the meatballs are cooked. Before serving, chop the basil or possibly parsley and add in it to the pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 202 | 64% |
| Total Fat 22.57g | 28% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 124mg | 5% |
| Potassium 520mg | 15% |
| Total Carbs 9.23g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.26g | 3% |
| Protein 17.25g | 28% |
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