Meatball Soup (modified Emeril Lagasse)

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Ingredients

    • 2 tablespoons olive oil
    • 1 cup chopped yellow onion
    • 1 tsp crushed red pepper
    • 1/2 cup chopped celery
    • 4 cloves garlic, chopped
    • 2 (14.5-ounce) can chopped tomatoes,
    • 4 (14-ounce) cans reduced-sodium beef broth
    • 1/2 tsp Emeril's Italian Essence, plus 1 ½ tsp
    • 1 tsp salt, plus 1 teaspoon
    • 1 pound ground beef
    • 2 large eggs, lightly beaten
    • 1/3 cup finely grated Parmesan, plus 1/4 cup
    • ¼ cup Italian-style bread crumbs
    • 9 cups shredded kale
    • 4 tablespoons chopped fresh basil leaves

    Spaetzle

    • 1 egg
    • 2 egg whites, or egg beaters
    • 1 cup skim milk
    • 2 cups flour
    • 1 tsp salt
    • 1/3 cup fresh minced herbs (I used basil for this recipe)

Description

This Is A Wonderful Filling Meal. The Original Recipe Calls For The Addition Of Pasta, But My Children Like Spaetzle, A Homemade Noodle, So That Is What I Have Included Here. Spaetzle Also Freezes Well, And Will Hold Up In The Soup Without Absorbing All

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