Italian Meatball Soup

Italian meatball recipe from Village Green Lodge.


1 1/2 pounds ground round
2 eggs
One packet onion soup mix
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup chopped parsley (divided in half)
2 medium onions chopped (1/2 cup for in meatball mixture)
1/4 cup milk
1/2 cup bread crumbs
1/2 cup Italian Cheese, grated
2 stalks celery cut small
2 carrots sliced thin
32 ounces of beef broth
2 cups water
2 teaspoons beef bouillon
1/2 cup tiny pasta (ditalini or orzo)
Extra salt and pepper to taste


In a large bowl, mix meat, eggs, onion soup mix, garlic powder, salt. 1/4 cup chopped parsley, 1/2 cup chopped onion, milk, breadcrumbs and grated cheese until well blended.  Shape into golf ball size meatballs.

In a large kettle, place beef broth, water, and beef bouillon. Bring to simmer. Put meatballs into simmering broth mixture. After about 30 to 40 minutes, add  carrots, celery and remaining onion.  Cook for another 10 minutes until vegetables are getting cooked.  Add pasta and cook an additional 15 minutes, or until the pasta is done.  Serve with Italian cheese.