Italian Meatball Soup

INGREDIENTS

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
• cooking spray

For the soup

• 2 teaspoons olive oil
• 1/2 cup onion finely diced
• 2 stalks celery sliced
• 2 carrots peeled and diced
• 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 for serving optional

INSTRUCTIONS

• 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.
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• Broil for 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 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.