Italian Beef Soup with Meatballs - Rosalie Serving

Ingredients

• 1/2 pound stew meat, cut into 1-inch cubes
• Salt and pepper
• 1/4 cup olive oil
• 2 (32-ounce) cartons Kitchen Basics low sodium beef stock
• 2 to 3 cups water
• 1 pound ground chuck
• 1/4 cup plain, or Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon fennel seed
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups celery with leaves, chopped 1-inch pieces
• 1 cup baby carrots
• 1 small onion, quartered small
• 1 to 2 medium potatoes, unpeeled, quartered small
• 1 (15-ounce can diced tomatoes
• 1 (8-ounce can tomato sauce
• 2 beef bouillon cubes, optional
• 1/2 cup acini di pepe pasta
• Parmesan cheese, optional