Italian Meatball Soup
Description
This soup is amazing and is a perfect dish to make for busy households. It's made with homemade meatballs, celery, carrots and onion in a tasty tomato and beef broth.
Ingredients
Meatballs:
1 lb. 90% lean ground beef
1 t. minced garlic
1 t. dried Italian seasoning
1/2 t. dried parsley
1 egg
1/3 c. Parmesan cheese finely grated
1/3 c. Italian breadcrumbs
1/2 t. salt
1/4 t. black pepper
non-stick cooking spray
Soup:
2 t. olive oil
1/2 c. onion, finely diced
2 stalks celery, sliced
2 carrots, peeled and diced
15 oz. can crushed tomatoes, with its juices
16 oz. can tomato sauce
6 c. beef broth
1 t. dried Italian seasoning
salt and black pepper, to taste
3/4 c. ditalini or other dry short pasta
2 T. fresh parsley, chopped
Parmesan cheese, for serving
Directions
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Preheat the broiler. Grease a rimmed sheet pan with non-stick cooking spray.
Meatballs:
Place all meatball ingredients in a large bowl; stir to combine well. Shape mixture into small balls, 1/2 inch to 3/4 inch in size. Place meatballs on prepared sheet pan. Coat the tops of the meatballs with the cooking spray.
Broil for 8-10 minutes until meatballs are lightly browned.
While meatballs are broiling, heat the olive oil in a large pot over medium heat; add the onion, celery and carrots; cook veggies for 4-5 minutes; add the crushed tomatoes with its juices, tomato sauce, beef broth, Italian seasoning, salt and pepper. Bring to a simmer. Add the meatballs and pasta to the soup; simmer for 10 minutes, or until pasta and vegetables are tender.
Serve, topped with parsley and sprinkled with Parmesan cheese, if desired.
6 servings.