Ingredients
- [Meatballs] 1 lbs Ground Pork
- [Meatballs] 1 lbs Italian Sausage. Ground
- [Meatballs] 1/2 cup Onion, Minced
- [Meatballs] 1 tbsp Minced Garlic
- [Meatballs] 1 Eggs
- [Soup] 3 cup Diced Onion
- [Soup] 3 tbsp Minced Garlic
- [Soup] 8 oz Sliced Mushrooms
- [Soup] 3 Stalks Celery
- [Soup] 2 Large Carrot
- [Soup] 1 tbsp Italian Seasoning
- [Soup] To Taste Salt and Pepper
- [Soup] 12 oz Beef Broth
- [Soup] 2 cup Heavy Cream
- [Soup] 1 cup Parmesan Cheese
- [Soup] 2 tbsp Olive Oil
Instructions
- Combine meatball ingredients in a large bowl and mix well.( if you want you can use 2lbs. of premade meatballs)
- Form meat mixture into 2 inch balls.
- Refrigerate meatballs for an hour to set.
- Add olive oil to large pot and heat until translucent. Add meatballs and cook on all sides. 3-5 minutes per side.
- After meatballs are nicely browned, remove from pot and set aside.
- Thinly slice carrots and celery.
- Add all the vegetables to the pot and cook until soft.
- Add broth, meatballs, Italian seasoning, salt and pepper to the pot and increase heat to medium-high. Cook until broth is reduced by half.
- Turn off heat and add the cream slowly. Whisk as needed.
- Incorporate the cream by whisking vigorously.
- Return to medium heat and add the parmesan cheese. Whisk continuously as the soup comes to a boil.
- Let soup thicken for 2-4 minutes. after soup thickens it is ready to eat.