Italian Meatball Soup
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
Directions
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Preheat the broiler. Spray a sheet pan with non-stick cooking spray.
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.
Broil 8-10 minutes or until meatballs are lightly browned.
While meatballs are cooking, heat the olive oil in a large pot over medium heat; add onion, celery and carrots; cook for 4-5 minutes. Add tomatoes, tomato sauce, broth, Italian seasoning, salt and pepper; bring to a simmer.
Add meatballs and pasta to the soup; simmer 10 minutes, or until pasta and vegetables are tender.
Serve topped with parsley and Parmesan cheese, if desired.
6 servings.