Classic French onion soup enhanced with tiny oregano meatballs and tomato.
4 tablespoons butter
4 large sweet onions, coarsely chopped
1 pound lean ground sirloin
1 egg
2 teaspoons dried oregano
1/2 teaspoon EACH salt and pepper
64 ounces beef stock
3 tablespoons tomato paste
2 cups finely shredded Mozzarella cheese
Melt butter in a large soup pot until it starts to brown. Add onions and over medium heat, cook until soft and golden, stirring occasionally.
Meanwhile, make meatballs: In a medium bowl, combine sirloin, egg, oregano and salt and pepper with your hands. 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 for about 15 minutes or until meatballs are cooked through.
Ladle hot soup into bowls and top each serving with about 1/3 cup Mozzarella. Serves 5 - 6.
Serve with crackers or Italian (or French) bread for dipping.