This Meatball Soup makes for a hearty and comforting meal. Fresh ground beef meatballs with a flavorful tomato and beef broth with pasta and veggies. Serve with dinner rolls for a complete meal.
1lbground beef(can also do a combo of beef, pork, veal, sausage, etc)
1/4cuponiongrated or finely diced
1/2cupbreadcrumbswe use homemade Italian breadcrumbs
1/2cupgrated parmesanoptional, we use vegan parmesan cheese
1/2teaspoongranulated garlic
1/2teaspoonparsley
1/2teaspoonItalian seasoning
1/4teaspoonsalt
1/4teaspoonpepper
1large egg
1/3cupmilkwe use full-fat oat milk
Meatball Soup
1tablespoonolive oil
1small onionfinely diced
2stalks celerychopped
28ouncecrushed tomatoes with juice
6cupsbeef broth
1/4teaspoonparsley
1teaspoonbasil
1/4teaspoonthyme
1/4teaspoonoregano
2cupsfrozen mixed vegetables
1/2-1cupditalini pastaor elbows
Instructions
Preheat the oven To 400 degrees F.
In a medium bowl, mix all of the meatball ingredients until just combined.
Use a small cookie scoop to make even sized meatballs, transfer to a lined baking sheet.
Roll the meatballs with your hands to make them and bake at 350 degrees F for about 15-20 minutes flipping once in between. Use an instant-read thermometer to measure the internal temperature of the meatballs, it should be 160°F.
While the meatballs cook, heat olive oil in a dutch oven of medium heat and cook the onion and celery for about 5 minutes. Add in the crushed tomatoes with juice, beef broth, seasonings, frozen vegetables, and bring to a boil.
Reduce the heat to a simmer and add in the meatballs and pasta. Cook until the pasta is done and serve.