Italian Meatball Soup
Why I Love This Recipe
Always good for cool day, great comfort food.
Ingredients You'll Need
For the meatballs
1 pound ground beef I use 90% lean
1 teaspoon minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon dried parsley
1 egg
1/3 cup parmesan cheese finely grated
1/3 cup Italian breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
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cooking spray
For the soup
2 teaspoons olive oil
1/2 cup onion finely diced
2 stalks celery sliced
2 carrots peeled and chopped
15 ounce can crushed tomatoes do not drain
16 ounce can tomato sauce
6 cups beef broth
1 teaspoon dried Italian seasoning
salt and pepper to taste
3/4 cup dry short pasta such as ditalini
2 tablespoons fresh parsley chopped
parmesan cheese
Directions
Preheat the broiler.
For the meatballs: place all of the meatball ingredients in a large bowl. Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.
Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with cooking spray. Coat the tops of the meatballs with cooking spray.
Broil for 8-10 minutes until meatballs are 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 the vegetables for 4-5 minutes. Add the crushed tomatoes, 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.
Top with parsley. Serve with parmesan cheese if desired
Pairs Well With
crusty bread
