Italian Meatball Soup
Description
This soup is comforting, satisfying and is the perfect meal for busy families. The homemade meatballs, veggies and pasta are simmered in a rich tomato and beef broth, making it absolutely delicious.
Ingredients
Meatballs:
1 lb. 90% lean ground beef
1 t. minced garlic
1 t. dried Italian seasoning
1/2 t. dried parsley
1 egg, beaten
1/3 c. finely grated Parmesan cheese
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. finely diced onion
2 stalks celery, sliced
2 carrots, peeled and diced
15 oz. can crushed tomatoes, with juices
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 (like ditalini)
2 T. chopped fresh parsley
Parmesan cheese, for serving
Directions
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Preheat the broiler. Line a rimmed sheet pan with parchment paper; spray parchment paper with non-stick cooking spray.
Meatballs:
In a large bowl, combine all the meatball ingredients, mix. If necessary, add a few teaspoons of water to ease the mixing.
Shape the meat mixture into small balls, approximately 1/2 to 3/4 inch in size. Place the meatballs on the prepared sheet pan; lightly coat the tops of the meatballs with the cooking spray.
Broil the meatballs for 8-10 minutes until they're lightly browned.
While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots; cook 4-5 minutes until veggies begin to soften.
Add the tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper to the pot. Bring to a simmer; add the meatballs and dry pasta. Simmer for about 10 minutes, or until pasta and vegetables are tender.
Serve, topped with freshly chopped parsley and Parmesan cheese.
6 servings.