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Italian Meatball Soup

Inspired by Sara Welch from Dinner at the Zoo

PREP TIME

20 mins

COOK TIME

35 mins

TOTAL TIME

55 mins

SERVINGS

6

COURSE

Soup

CUISINE

Italian

CALORIES

279 kcal

Ingredients

For the meatballs
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

1. Preheat the broiler.

2. Place meatballs on a sheet pan lined with cooking spray. Coat the tops of the meatballs with cooking spray.

3. Broil for 8-10 minutes until meatballs are lightly browned.

4. While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.

5. Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.

6. Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.

7. Top with parsley. Serve with parmesan cheese if desired.