How to Make Meatball Soup || Bracco Farms || Cara Di Falco || Cara's Cucina

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories; bouillon cubes are a cost-effective alternative.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale provides more nutrients, while frozen spinach is often cheaper.

In a mixing bowl, combine 1 pound of ground meat, 1 cup of season stuffing bread or breadcrumbs, 1 egg, 1/4 cup milk, 1/4 cup Parmesan cheese, and parsley to make the meatball mixture.

Form small meatballs, smaller than golf ball size, and set aside.

In a 12-inch saute pan, heat enough olive oil to coat the bottom over medium heat.

Add the meatballs to the pan and fry until browned on all sides.

In a large pot, add the oil from the saute pan and warm it up.

Add 1 chopped onion and 2 cloves of chopped garlic to the pot and cook until the onions are translucent and the garlic is fragrant.

Add 1 pound of roughly chopped collard greens to the pot, removing the center stems, and stir until they start to wilt.

Add the fried meatballs and 32 ounces of beef broth or stock to the pot.

Cover the pot, bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes.

Serve the soup in bowls, optionally topped with extra Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens