Italian Meatball Soup
Recipes Beef Italian Main Dish Seasonal cooking Soups and stews
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.