Recipe provide by Chef Crusco Catering in Austin, TX
Ingredients
- 1 lb. Ground Beef
- Salt/Pepper to season
- 1/4 cup fresh parsley
- 1/4 cup Pecorino Romano
- 1 egg – beaten
- 2 garlic cloves – finely minced
- 1/4-1/2 cup Breadcrumbs
- 1 Butternut Squash – ends cut and sliced in half lengthwise
- 1 Sweet Potato – peeled and cut in half lengthwise
- 1 Russet Potato – peeled and cut in half lengthwise
- 3 Large Carrots – peeled and cut in half lengthwise
- 1 Yellow Onion – peeled and cut in half lengthwise
- 3 Bay Leaves
Directions
- In a bowl add ground beef and the next 6 ingredients. Mold the mixture into a very large meatball and set aside.
- Bring a large pot of lightly salted water (roughly 8-10 cups) to a light boil. Place the large meatball into the water prior to simmering and cook (remove the impurities on the surface as they rise).
- After cooking for 10-15 minutes add in the squash, sweet potato, potato, carrots, onion and bay leaf. Bring to a gentle boil and simmer for 20-30 minutes or until all the vegetables are fork tender.
- Once cooked, remove the meatball, all the vegetables and set aside. Remove any other impurities at the surface of the soup.
- To serve ladle the broth and onion slices into a bowl. Garnish with some Parmigiano-Reggiano.
- Serve all the vegetables and meatball on a platter. In Argentina, we dress the vegetables with olive oil and sometimes some balsamic vinegar, sea salt/pepper. Enjoy!
