Description

Meatballs aren't just good in spaghetti or on a sub sandwich. They're great in soup with fresh veggies and a wonderful tomato broth. Serve with a crusty bread and a side salad for a complete meal, if desired.

Ingredients

• Meatballs:
• 1 lb. ground beef
• 1 t. minced garlic
• 1 t. Italian seasoning
• 1/2 t. dried parsley
• 1 egg, beaten
• 1/3 c. Parmesan cheese, finely grated
• 1/3 c. Italian breadcrumbs
• 1/2 t. salt
• 1/4 t. pepper
• non-stick cooking spray
• Soup:
• 2 t. olive oil
• 1/2 c. onion, finely diced
• 2 stalks celery, sliced
• 2 carrots, washed, peeled and diced
• 15 oz. can crushed tomatoes, do not drain
• 16 oz. can tomato sauce
• 6 c. beef broth
• 1 t. dried Italian seasoning
• salt and pepper, to taste
• 3/4 c. dry short pasta (ditalini)
• 2 T. fresh parsley, chopped
• more Parmesan cheese, for serving

Steps

1. Preheat the broiler. Spray a sheet pan with non-stick cooking spray.
2. Meatballs: Add all meatball ingredients to a large bowl. Stir or use your hands to combine. Add a few teaspoons of water if needed. Shape mixture into small balls, about 1/2 inch to 3/4 inch in size. Place on the prepared sheet pan. Coat the tops of the meatballs with the cooking spray.
3. Broil 8-10 minutes or until meatballs are lightly browned.