Description
My grandma's recipe that has been passed down for many years. It is a tomato based soup with ditalini pasta, tiny meatballs, and great northern beans. I make several gallons for a church election supper once a year, and very seldom is there any left! My grandma could cook an old shoe and make it taste super.
Ingredients
- Extra Virgin Olive Oil
- Onion
- Garlic Cloves
- Carrot
- Celery Rib
- Diced Tomatoes
- Tomato Paste
- Beef Broth
- Water
- Great Northern Beans
- Parmesan Cheese
- Parsley
- Dried Basil
- Dried Oregano
- Dried Rosemary
- Dried Bay Leaf
- Sugar
- Baking Soda
- Ditalini
- Ground Beef Round
- Unseasoned Breadcrumbs
- Eggs
- Onion Powder
- Garlic Powder
- Parsley Flakes
- Salt And Pepper
Instructions
- Add the evo, onion, garlic, carrot and celery to a 1-2 gal
- Cooking pot
- Cook on medium low heat until they are soft and the onions transparent
- While the vegetables are cooking, mix the beef, egg, onion powder, garlic powder, 2 tbs
- Parsley flakes, 1 / 2 tbs
- Basil, bread crumbs, 2 tbs
- Parseman cheese, s & p
- Shape into tiny meatballs are fry until done
- You may need to cook several batches, depending on the size of your skillet
- After the vegetables have cooked, add the tomatoes, tomato paste, beef broth, and the rest of the parmesan cheese, parsley, basil, oregano, rosemary, bay leaf, sugar, & baking soda
- Stir occasionally until foam disappears from the baking soda
- Cook until well mixed and add the meatballs
- Simmer for 1 to 1-1 / 2 hours and then add the beans
- Simmer for another 30 to 45 minutes
- Add water to the soup if it seems to get too thick
- While the soup is simmering, cook the ditalini noodles until they are a-denti
- Do not overcook!
- Add the pasta to the soup just before serving
- Do not add the pasta to the soup too soon! the longer the soup cooks with the noodles, the larger the noodles get
- Serve with a crusty bread, green salad, and extra parmesan cheese
- Measurements are not brain surgery
- Be close, and you cannot make a mistake
- Enjoy!