Italian Meatball Soup
Description
Colder weather will soon be upon us and so hearty soups are needed to comfort us on those chilly days. This one is full of flavor from the seasonings and cooking the meatballs in the beefy tomato broth. It's also loaded with fresh veggies and pasta and ca
Ingredients
1 T. extra virgin olive oil
4 carrots, peeled and diced
2 celery ribs, washed and diced
8 c. low-sodium beef broth
2 c. water
14.5 oz. can fire-roasted diced tomatoes with garlic
4 T. tomato paste
1/2 lb. dry Ditalini pasta or your favorite pasta
Meatballs:
1 lb. lean ground beef
1/2 c. panko breadcrumbs
1/4 c. freshly shredded Parmesan cheese
1 T. Italian seasoning
1 t. garlic powder
1 t. onion powder
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1 large egg
pinch crushed red pepper flakes, if desired
Garnish:
2 T. each freshly chopped basil and Italian parsley
Directions
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Heat olive oil in a large 8 quart pot over medium-high heat.
Scrub and then chop carrots and celery; add to the pot; cook vegetables 1-2 minutes. Add broth, water, tomatoes and tomato paste; stir; cover; bring to a boil.
Meanwhile, combine all meatball ingredients in a large bowl.; mix with hands to combine, being careful not to over mix or meatballs won't be tender.
Use a 1 tablespoon scoop to portion; lightly shape the scoops into meatballs; drop meatballs into broth, distributing them evenly around the pot; cover; allow soup to boil for 5 minutes; stir meatballs gently, so they don't break apart. Add pasta; stir; cook 10 minutes or until pasta is done.
Sprinkle basil and parsley over top, stir and serve.
6-8 servings.