Ingredients

For the meatballs:

1 slice soft white sandwich bread, torn into pieces and mashed with 3 Tablespoons water
8 oz ground chuck
2 sweet Italian sausages, casings removed (about 8 oz)
1 egg
1 teaspoon dried parsley (or 1 Tablespoon chopped fresh parsley)
1/4 teaspoon kosher salt
1/4 teaspoon pepper

For the stew:

4 Tablespoons olive oil, divided
1 small onion, sliced
1 bell pepper, diced
1/2 teaspoon kosher salt (divided)
1/2 teaspoon pepper (divided)
8 oz white mushrooms, quartered
4 oz green beans, cut into 1″ pieces (fresh or frozen is fine)
1 15-oz can diced tomatoes
1/4 teaspoon crushed red pepper flakes (I use about half this amount if I’m feeding kids)
2 cups chicken broth (or 2 cups water + 2 teaspoons Better than Bouillon chicken base)
Parmesan cheese, for serving

Instructions

Blend the meatball ingredients gently with your fingers. Divide the mixture into approximate quarters in the bowl and roll each quadrant into 3 or 4 meatballs (for 12-16 total). Heat 2 Tablespoons of the oil in a large pot over medium heat for about a minute, then add half of the meatballs. Cook for 2 minutes, undisturbed, then turn them onto an uncooked side and cook 2 more minutes, then turn again for 2 minutes. (Sometimes if I feel like there’s a “4th side”, I give it part of the final cooking time.) Remove the browned meatballs to a plate and repeat the searing process with the remaining meatballs, and set them aside, too. I like to use a timer and cut up the vegetables while the meatballs cook!
Depending on how much fat has cooked out of the meat, you may need to add the remaining 2 Tablespoons of oil. Add the onions and peppers and half of the salt and pepper, and cook about 4 minutes. Push them to the perimeter of the pot and add the mushrooms and remaining salt and pepper and saute 5 minutes, stirring all the veggies together after the first couple of minutes. Add the remaining ingredients and the meatballs and bring to a boil, then reduce heat to a simmer and cook, covered, for 20 minutes or until the meatballs are cooked through. Taste and adjust seasoning if necessary, and serve with a sprinkle of parmesan cheese and crusty bread!

Notes

I adapted the recipe from Giada de Laurentiis. The first few times I made this recipe, we were low-carbing it so I omitted her step of dusting the meatballs with flour (which would thicken the broth) and didn’t use the potato. (I’ve also made the meatballs without the bread – they still have great flavor, but the texture is a little more chewy. But then it’s a paleo-friendly dinner!) Check out the original recipe if those additions interest you!

I’ve rarely had enough soup to freeze, but it does freeze well!