Recipe: Italian Meatball Soup – Recipe & Preparation

For the Meatballs:

• 1 lb ground beef (90% lean)
• 1 tsp minced garlic
• 1 tsp dried Italian seasoning
• ½ tsp dried parsley
• 1 egg
• ⅓ cup finely grated Parmesan cheese
• ⅓ cup Italian-style breadcrumbs
• ½ tsp salt
• ¼ tsp black pepper
• Cooking spray

For the Soup:

• 2 tsp olive oil
• ½ cup finely diced onion
• 2 celery stalks, sliced
• 2 carrots, peeled and diced
• 1 (15 oz) can crushed tomatoes (undrained)
• 1 (16 oz) can tomato sauce
• 6 cups beef broth
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste
• ¾ cup dry short pasta (e.g., ditalini)
• 2 tbsp fresh parsley, chopped
• Optional: extra Parmesan cheese for serving

Instructions

1. Preheat the broiler.
2. Prepare the Meatballs:
   In a large bowl, mix all meatball ingredients until well combined. If needed, add a little water to help the mixture come together. Form into small balls (½–¾ inch) and place them on a baking sheet sprayed with cooking spray. Lightly mist the tops as well.
3. Broil the meatballs for 8–10 minutes, until lightly browned.
4. Cook the Soup Base:
   In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 4–5 minutes until softened.
5. Stir in crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer.
6. Add Meatballs and Pasta:
   Carefully add the broiled meatballs and dry pasta to the soup. Simmer for about 10 minutes, or until the pasta and vegetables are tender.
7. Finish and Serve:
   Garnish with fresh parsley and, if desired, sprinkle with Parmesan cheese. Serve hot and enjoy!