Meatball Soup With Beef Stew Vibes
Recipe GLPRc57c86958e7c14
Hearty meatball soup packed with tender potatoes, mushrooms, pearl onions, and peas in a rich beef broth-based sauce. Pan-fried beef meatballs are combined with sautéed vegetables and fresh thyme, creating a comforting bowl with savory depth from red wine and tomato paste. Perfect served with crusty bread.
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Ingredients
1 large egg
4 garlic cloves, finely grated
1 cup panko breadcrumbs
4 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh thyme leaves
3 teaspoons kosher salt, divided
Freshly ground black pepper to taste
1 pound ground beef
1 cup frozen pearl onions, thawed
10 ounces mushrooms, torn into bite-size pieces
2 tablespoons double-concentrated tomato paste
1 tablespoon all-purpose flour
⅔ cup dry red wine
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
4 cups low-sodium beef broth
½ cup frozen peas
Country-style bread for serving (optional)
Directions
In a medium bowl, combine the egg, grated garlic, panko, 2 tablespoons of olive oil, thyme, 1½ teaspoons of salt, and ¼ cup water. Season with black pepper and mix until well combined. Allow the mixture to rest for 5 minutes to let the breadcrumbs absorb the liquid.
Add the ground beef to the bowl and gently fold it into the mixture until just combined—avoid overmixing. Divide the mixture into roughly 20 equal portions and roll each into a smooth ball about the size of a ping-pong ball.
Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Once shimmering, carefully add the meatballs in a single layer. Cook them undisturbed for 2–3 minutes until the bottoms brown, then gently shake the pot and turn the meatballs every few minutes. Cook for 6–8 minutes total until browned on all sides. Transfer the cooked meatballs to a plate using tongs or a slotted spoon.
In the same pot, add the thawed pearl onions and remaining ½ teaspoon of salt. Cook, stirring occasionally, until the onions begin to soften, about 2 minutes. Add the torn mushroom pieces and continue cooking, stirring occasionally, until the mushrooms have released their moisture and turned golden brown, about 5 minutes. Stir in the tomato paste, coating all the mushrooms evenly, and cook for about 1 minute until the paste deepens in color. Sprinkle the flour evenly over the mushrooms, stirring constantly, until everything is lightly coated, about 1 minute.
Pour the red wine into the pot while scraping up all the browned bits stuck to the bottom with a wooden spoon. Cook, stirring, until the wine has mostly evaporated, 1–2 minutes. Add the potato pieces, then return the meatballs to the pot. Pour in the beef broth and add the remaining 1 teaspoon of salt. Season with black pepper to taste. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer gently for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
Remove the lid and stir in the frozen peas. Continue simmering uncovered for about 5 minutes, until the liquid has reduced slightly and the peas are heated through.
Ladle the soup into bowls and serve hot. Accompany with country-style bread if desired.
