Dinner

Meatball Soup (modified Emeril Lagasse) is for Dinner.

Meatball Soup (modified Emeril Lagasse) takes 60 minutes to prepare.

Meatball Soup (modified Emeril Lagasse) takes several minutes to cook.

Meatball Soup (modified Emeril Lagasse) makes 9 servings.

The ingredients for Meatball Soup (modified Emeril Lagasse) are:

? 2 tablespoons olive oil
? 1 cup chopped yellow onion
? 1 tsp crushed red pepper
? 1/2 cup chopped celery
? 4 cloves garlic, chopped
? 2 (14.5-ounce) can chopped tomatoes,
? 4 (14-ounce) cans reduced-sodium beef broth
? 1/2 tsp Emeril's Italian Essence, plus 1 ? tsp
? 1 tsp salt, plus 1 teaspoon
? 1 pound ground beef
? 2 large eggs, lightly beaten
? 1/3 cup finely grated Parmesan, plus 1/4 cup
? ? cup Italian-style bread crumbs
? 9 cups shredded kale
? 4 tablespoons chopped fresh basil leaves

Spaetzle

? 1 egg
? 2 egg whites, or egg beaters
? 1 cup skim milk
? 2 cups flour
? 1 tsp salt
? 1/3 cup fresh minced herbs (I used basil for this recipe)

Here is how you make Meatball Soup (modified Emeril Lagasse):

SoupPlace a soup pot over medium high heat. Add the olive oil and heat. Add the onion and celery and cook until the vegetables are soft. Add garlic and cook for 1 minute. Add tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Simmer for 15 minutes.While the broth simmers, make the meatballs. Combine the ground beef, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, mix until thoroughly combined.Divide meat into teaspoon sized balls and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface.Carefully add the meatballs to the simmering broth. Add the remaining 1/4 cup grated Parmesan and kale. Simmer for 35 minutes, or until meatballs are cooked through.Cook pasta or spaetzle separately, and add to finished soup. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.Spaetzle:Combine egg, egg whites, milk, herbs, salt, and whisk till smooth. Whisk in flour and mix util batter is looks and sticky. Bring 2 quarts of salted water to a boil in a large deep saucepan. Place spaetzle maker over boiling water and load with batter. Cut tiny droplets into the water. Cook for 2-3 minutes , or until water returns to a boil and pasta floats to the top. Transfer with a slotted spoon to the soup.Stir gently and serve.Serving Size: Makes approximately 10 2-2 1/2 cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user GIBSOTB.

The nutritional information for Meatball Soup (modified Emeril Lagasse) is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 339.3

• Total Fat: 11.1 g
• Cholesterol: 95.7 mg
• Sodium: 448.0 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 4.8 g
• Protein: 25.1 g