Ingredients

• 1 pound ground beef (90% lean recommended)
• 1 teaspoon minced garlic
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried parsley
• 1 large egg
• 1/3 cup finely grated Parmesan cheese
• 1/3 cup Italian breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 2 teaspoons olive oil
• 1/2 cup finely diced onion
• 2 celery stalks, sliced
• 2 carrots, peeled and diced
• 15 ounces crushed tomatoes (undrained)
• 16 ounces tomato sauce
• 6 cups beef broth
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 3/4 cup ditalini pasta (or other short pasta)
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese (for serving, optional)

Instructions:

1. Prepare the Meatballs:

• Preheat the broiler to medium or high heat.
• Spray a sheet pan with cooking spray.
• In a large bowl, mix together all meatball ingredients:
  • Ground beef, garlic, Italian seasoning, parsley, egg, Parmesan cheese, breadcrumbs, salt, and pepper.
  • Add a few teaspoons of water if the mixture is too dry.
• Form the mixture into small balls, about 1/2 to 3/4 inch in diameter, and place on the prepared baking sheet.
• Spray the tops of the meatballs with cooking spray.
• Broil for 8-10 minutes until lightly browned.

2. Make the Soup:

• While the meatballs are broiling, heat olive oil in a large pot over medium heat.
• Add onion, celery, and carrots, cooking for 4-5 minutes until softened.
• Stir in crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
• Add the broiled meatballs and pasta to the pot.
• Simmer for 10 minutes, or until the pasta and vegetables are tender.
• Stir in fresh parsley at the end for added flavor.

3. To Serve:

• Ladle the soup into bowls.
• Optionally, top with grated Parmesan cheese before serving.

Nutrition