It’s so hard to believe that it’s that time again – Souper Bowl Sunday!  Last year I started this recipe series in the middle of the NFL football season, and I decided to do it again this year but start it from the beginning!  Every Sunday I will choose a Soup or Stew recipe and share it with you. As usual I’ll let you know what kind of changes I make, how it turned out, show you a picture, etc. There’s nothing better than to have a hearty soup on a cool, crisp fall day.  And how wonderful is it to have a tasty soup waiting for you when you come inside from shoveling snow in the winter? We’re kicking off Souper Bowl Sunday 2011 with  Meatball Soup. This recipe is from Emeril Lagasse.

• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1/4 cup chopped celery
• 2 cloves garlic, chopped
• 1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice (or Tomato Puree *see note at the bottom*)
• 2 tablespoons tomato paste
• 2 (14-ounce) cans reduced-sodium beef broth (+ 1 cup)
• 1/4 teaspoon Emeril’s Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 3/4 pound ground beef
• 1/4 pound ground pork
• 2 large eggs, lightly beaten
• 1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
• 1/4 cup Italian-style bread crumbs (I used Panko and it worked out fine)
• 1/2 cup ditalini or other small pasta shape for soups (I used 3/4 cup)
• 3 cups baby spinach leaves (I used an entire 10 oz bag)
• 2 tablespoons chopped fresh basil leaves (I didn’t use this)

Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.

While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.

Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.

Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.

Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

My Changes / My Thoughts…

I decided that I wanted to cook the meatballs before putting them into the soup.  I sauteed them in a bit of olive oil and garlic.  I was just nervous that they’d fall apart if I cooked them in the broth. I also made them a little smaller than the recipe stated. I used a little more than a teaspoon for each ball, as opposed to the recipe that called for them to be tablespoon sized.  I’m very happy I made them smaller. Next time I may just go with one level teaspoon so that they are tiny balls! I also went with a Beef/Veal/Pork mix (meatball mix) for the meats instead of just Beef/Pork. But the only reason I did that is because I could buy it all in one pack (for cheaper) as opposed to buying the Beef and Pork separately.

I also sauteed the spinach in some olive oil with some garlic, salt and pepper. It’s so flavorful that way, that I knew it would add some extra flavor and depth to the soup.

I cooked the Ditalini pasta (I used 3/4 cup) for a few minutes separately and then added it into the soup. I read some reviews that said the pasta soaks up a lot of the tasty broth, so I opted to cook it separately. But if you do this, don’t cook it too long. You don’t want it to get mushy in the soup. I’m happy with the results that I got.

So….I thought I bought a large can of the whole tomatoes. But when I went to open the can, I noticed that I bought Tomato Puree. Oops.  So I went with it. I added in the Tomato Puree, and I have to say that it worked out. Since I’ve never had it with the whole tomatoes crushed up I’m not sure if my soup was “wrong,” but it all worked out in the end!   I also added extra beef broth; about 1 cup more than the recipe called for. Many people that wrote reviews for the soup said there wasn’t enough broth. So I made some adjustments.

I also added in some extra salt. I didn’t find that it was salty enough. I also added in a little bit of brown sugar for a hint of sweetness and I loved how it came out.  I probably added in about one tablespoon or so.

We really enjoyed this soup. It pretty much tasted like a deconstructed lasagna – in soup form. The Parmesan Cheese sprinkled on top gives it that extra boost of flavor and I highly recommend it. I didn’t miss the basil at all, although I’m sure it would be very good with it.

So I would say that this Meatball Soup was definitely a touchdown! I’d make it again.