Meatball Soup
By Beth Pierce · smalltownwoman.com
45 min8 servings
A hearty beef broth soup with homemade meatballs, vegetables, tomatoes, and pasta.
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| prepLine a baking sheet with parchment paper | ||||||
| 680 g ground beef | Mix meatball ingredients | Roll meatballs with 1½ tbsp scoop, place on sheet | Brown meatballs in oil, 3–4 min per batch | Stir in pasta & meatballs, simmer 10 min until tender | Season with salt & pepper, serve with fresh parsley | |
| 30 g finely minced yellow onions | ||||||
| 2 cloves garlic, minced | ||||||
| 40 g Italian or plain breadcrumbs | ||||||
| 1 large egg | ||||||
| 2 teaspoons Worcestershire sauce | ||||||
| ½ teaspoon kosher salt | ||||||
| ¼ teaspoon freshly ground black pepper | ||||||
| 45 ml olive oil (for browning meatballs) | ||||||
| 30 ml olive oil (for soup base) | Heat oil, sauté onion, carrots, celery & beans | Add parsley, oregano, basil, garlic & onion powder, cook 2 min | Pour in broth, tomato sauce & fire-roasted tomatoes, bring to boil | Reduce to simmer 7–10 min | ||
| 1 medium onion, chopped | ||||||
| 2 large carrots, peeled and chopped | ||||||
| 3 stalks celery, chopped | ||||||
| 150 g green beans, trimmed and cut into 1-inch segments | ||||||
| 1½ teaspoons dried parsley | ||||||
| 1 teaspoon dried oregano | ||||||
| ½ teaspoon dried basil | ||||||
| ½ teaspoon garlic powder | ||||||
| ½ teaspoon onion powder | ||||||
| 1.4 L low-sodium beef broth | ||||||
| 1 (240 ml) can tomato sauce | ||||||
| 1 (410 g) can fire-roasted tomatoes | ||||||
| 90 g mini farfalle pasta | ||||||
| chopped fresh parsley | ||||||
| salt and pepper to taste | ||||||
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