Italian Meatball Soup with Baked Hush Puppies

Monday, January 30, 2012

It was a lazy Sunday afternoon. I got off of my lazy butt, went to the kitchen, and threw my family into a whirlwind of flavor! Goodbye, Lazy Sunday! Hello oh Italian Meatball Soup of my dreams!(and thank you Pioneer Woman for blogging about it).

I served my Italian Meatball Soup with delicious Baked Hushpuppies from Perry's Plate. (by the way, I know why they call them hush puppies... these puppies are quiet - har har).

Italian Meatball Soup
  • ¾ pounds Ground Beef
  • ½ cups Freshly Grated Parmesan Cheese
  • 3 Tablespoons Fresh Parsley, Minced
  • 1 whole Egg
  • 2 cloves Garlic
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Ground Oregano
  • 2 teaspoons Lemon Juice
  • 3 Tablespoons Olive Oil
  • 7 cups Low Sodium Beef Stock
  • 2 cups Water
  • ½ teaspoons Salt
  • 2 Tablespoons Tomato Paste
  • 2 tsp dried and ground bay leaves
  • ¾ cups Onion, Chopped
  • ¾ cups Carrots, Chopped
  • ¾ cups Celery, Chopped
  • 1 cup Russet Potato, Chopped (DON'T Peel)
  • 2 cups Cabbage Chopped
  • three-cheese raviolini (optional)
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes. (while these are chilling, move on to the second paragraph to start the soup). After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate.

To pot, add beef stock, water, salt, tomato paste, and bay leaves. Bring to a boil, then simmer 30 minutes. Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes. In the last 4 minutes, add the raviolini.

Baked Hush Puppies

  • ½ cups Cornmeal
  • ½ cups Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • 3 Tablespoons Sugar
  • 1 whole Egg Beaten
  • 6 Tablespoons Finely Chopped Red Pepper & Jalapeno
  • ¼ cups Chopped Green Onion
  • ⅓ cups Skim Milk
  • 2 Tablespoons Vegetable Oil
  • 2-4 teaspoons Honey

Preheat oven to 425F.  Combine cornmeal, flour, baking powder, salt, and sugar in a bowl. Beat egg in a separate bowl. Finely chop red pepper, jalapeno, and green onions.
Combine all ingredients and stir until moistened.

Spoon about 1 Tbsp into each mini muffin cup. We used a regular muffin pan, though, so we put 2 Tbsp of dough into each muffin cup.

Bake at 425F for 15 to 20 minutes for regular muffin pans and about 8 to 12 minutes for mini muffin pans.While they are cooling, drizzle with honey :)

I served my hush puppies and soup with a Caesar salad. 


  • Daddy - 'awesome, this is fantabulous (while digging into his second bowl). Feel free to make this whenever you want'
  • Mommy - 'Bri, this is one of my favorite meals that you have ever made'
  • Bri - 'It warms my cold body right up. It's delicious-o'
  • Charis - 'good'
  • Kairi - 'Awesomeness. I love the meatballs'
  • Jocelyn - 'I didn't really like it'
  • Xander - 'The muffins with honey on 'em? Yum yum yum!


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