Italian Meatball Soup
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
- 1 pound LM Meat Italian meatballs
- 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 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.