Italian French Onion Soup with Meatballs

I’ve jazzed up the classic French onion soup with a touch of tomato and tiny oregano meatballs.


4 tablespoons butter
4 large onions, coarsely chopped
1 lb. ground sirloin
1 egg
2 teaspoons dried oregano
64 ounces beef stock
3 tablespoons tomato paste
2 cups finely shredded Mozzarella cheese (in the
bags in the grocery store, they call it ‘Fancy Cut’)


Melt butter in a large soup pot. Add onions and over medium heat, cook until soft and tender, stirring occasionally.
Meanwhile, make meatballs: In a medium bowl, mix together ground sirloin, egg, oregano and a little salt and pepper. Roll into small, marble-sized meatballs. Set aside.
When onions are cooked, add beef stock and tomato paste to the pot. Bring to a boil and add meatballs. Simmer, uncovered, 20 minutes or until meatballs are cooked through. Taste soup and add salt and pepper if desired.
Ladle hot soup into bowls and top each bowl with about 1/3 cup Mozzarella cheese (it’ll melt right away). Serves 6.
Serve with crackers or Italian bread for dipping.