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

Steps

1. Heat olive oil in a large 8 quart pot over medium-high heat.
2. 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.
3. 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.