Italian Meatball Soup

Tip: Use a fork or your fingertips to mix gently so the meatballs stay tender instead of dense.

Cleanup: Wash your hands and wipe down the mixing area after handling raw meat to keep things sanitary.

Tip: Lightly oil your hands or use a small scoop for evenly sized meatballs.

Cleanup: Cover the tray with plastic wrap while chilling to avoid any drips or spills in the fridge.

Tip: Turn the meatballs gently with tongs or a spoon so they hold their shape while browning.

Cleanup: Leave the browned bits on the bottom of the pot. They will add flavor when you build the broth.

Tip: Use a wooden spoon to loosen the browned bits as the liquid heats up for extra depth of flavor.

Cleanup: Wipe any splashes off the stovetop while the soup simmers to make final cleanup easier.

Tip: Double layer the cheesecloth so the peppercorns do not escape into the soup.

Cleanup: Keep a small bowl nearby to hold the herb bundle when you remove it so it does not drip on the counter.

Tip: Cut the potatoes and vegetables into similar sized pieces so they cook evenly.

Cleanup: Discard the herb bundle once it has cooled slightly so it does not leak in the trash.

Tip: Avoid boiling the soup too vigorously at this stage so the meatballs stay tender and hold their shape.

Cleanup: Skim any excess fat from the surface with a spoon and discard it in a heat safe container.

Tip: Warm your bowls briefly with hot water before filling them so the soup stays hotter at the table.

Cleanup: Let leftovers cool slightly before transferring to airtight containers for refrigeration or freezing.