Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the meatballs tender while imparting a mildly nutty, earthy flavor. Inspired by the classic soup, this heartier ...

Meatballs come in all sizes — small, large, patties — with different types of protein (beef, pork, lamb, turkey, chicken, ...

If you want to make a lean meatball that's as tender as its full-fat cohorts, you should rely on this special ingredient.

Serve this soup with an abundance of grated Pecorino Romano cheese and a few chunks of crusty bread. This will certainly take ...

Make the soup base. In a large Dutch oven, heat a drizzle of oil over medium-high heat. Add the onions, carrots and celery, sautéing for about 3 minutes until softened. Simmer the soup. Pour in ...

Roll the ground sausage into 1-inch “meatballs” and place on a plate. Heat the olive oil in a large Dutch oven over medium ...

Frozen meatballs can definitely be a timesaver when you feel like making spaghetti and meatballs on a whim, but some brands ...

To serve, bring the tomato soup to steaming point and stir in the cooked pasta. Divide among bowls, then top with the meatballs and scatter finely grated Parmesan and chopped parsley over the top.

Taste the broth for seasonings (it will be flavourful because of the meatballs) and add some salt or fish sauce, if necessary. When the soup is ready, ladle it into two bowls, sprinkle lightly ...

or place them into a toasted roll for a meatball slider or sub. You can even experiment further by adding them to tomato basil soup for a flavorful combination. Want more food knowledge?