Ground Beef Italian Meatball Soup
Servings: 6
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Ingredients
- MEATBALLS:
- 1 lb Laura's Lean Ground Beef
- 1 tsp Minced garlic
- 1 tsp Dried Italian seasoning
- 1/2 tsp Dried parsley
- 1 Egg
- 1/4 cup Parmesan cheese (finely grated)
- 1/4 cup Italian breadcrumbs
- Salt and pepper to taste
- Cooking spray
- SOUP:
- 2 tsps Olive oil
- 1/2 cup Onion (finely diced)
- 2 Celery stalks (sliced)
- 2 Carrots (peeled, diced)
- 1 can Crushed tomatoes (15-ounce can, undrained)
- 1 can Tomato sauce (16-ounce can)
- 6 cups Beef broth
- 1 tsp Dried Italian seasoning
- Salt and pepper to taste
- 3/4 cup Dry short pasta such as Ditalini
- 2 tbsps Fresh parsley (chopped)
- Parmesan cheese for serving (optional)
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Preheat the broiler.
2. 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.
3. 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.
4. Broil for 8-10 minutes until meatballs are lightly browned.
5. While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
6. Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
7. Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
8. Top with parsley. Serve with parmesan cheese if desired.
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