Italian Meatball Soup

This recipe actually comes in two parts.  First we have to make the meatballs and then the Soup.  Today we are making 16 servings of both dishes so some can go into the freezer for quick meals.  Frankly I believe that we consume to large of portions of meat in the US diet.  I think 3-4 of these meatballs per serving it more than enough.  That way a person can consume more vegetables.  Be aware of this as you portion your servings and you will have enough meatballs for spaghetti also.

Italian Meatballs
1/2 cup dry bread crumbs (gluten-free if you are intolerant)
2/3 cup raw milk
2 large free-range, organic eggs
1 pound pasture-raised ground pork
2 pounds grass-fed ground beef
1 cup grated parmesan cheese
1/2 cup fresh chopped flat-leaf parsley
2 teaspoons kosher salt
1 medium onion, finely chopped
4 cloves garlic, minced
Freshly ground black pepper.

Wisk bread crumbs and eggs together in a small bowl.  Add the bread crumbs and stir. In a large bowl, combine the bread crumbs, meat, Parmesan, parsley, salt, pepper, onion, garlic, until combined.

Using a small cookie scoop (looks like tiny ice cream scoop) form meatballs and place on baking sheet with sides to catch the fat. 

Bake at 350 degrees until the meatballs are just done (about 20 minutes turning once at 10 minutes).  Be careful to not over cook so the cheese melts out of the meatballs and they fall apart.  Remove from the oven and cool.

Italian Meatball Soup
18 Servings

2 cups uncooked macaroni
56 ounce, crushed or diced tomatoes
2 cups tomato Sauce
16 cups Beef stock/broth
2 cans Canellini Beans
2 Teaspoons Italian Seasoning
48 meatballs
4 carrots, sliced
2 onions, diced
4 celery stalks, chopped
4 cups green beans, fresh or frozen

Cook macaroni according to package instructions. Drain and set aside. Combine crushed tomatoes, tomato sauce, beef Broth, undrained beans, Italian seasoning, meatballs, carrots, onion and celery in a large stock pot. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the vegetables are tender but not mushy.

Allow soup to cool completely. Stir in cooked macaroni and frozen green beans. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions: Thaw completely. Warm on the stove or in the microwave. Top with shredded Parmesan Cheese