Posted by An easy dinner option that’s perfect for a busy weeknight!
Duration:
Servings:6
Calories: 279kcal
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 choppe
- parmesan cheese for serving optional
INSTRUCTIONS
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Preheat the broiler.
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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.
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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 8-10 minutes until meatballs are lightly browned.
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While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
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Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
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Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
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Top with parsley. Serve with parmesan cheese if desired.
NUTRITION
Calories: 279kcal | Carbohydrates: 18g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 640mg | Potassium: 982mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4145IU | Vitamin C: 16.5mg | Calcium: 167mg | Iron: 4.7mg