Meatball Vegetable Soup

 

Meatball Vegetable Soup

 

 

 

Ingredients:

 

**For the Meatballs:**
– 1 pound ground beef or turkey
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper to taste

**For the Soup:**
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 4 cups chicken or beef broth
– 1 can (14 oz) diced tomatoes
– 1 cup tomato sauce
– 1 cup frozen peas
– 1 cup small pasta (like ditalini or elbow macaroni)
– Salt and pepper to taste
– Fresh basil or parsley for garnish

Instructions:

 

1. **Make the Meatballs:**
– In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
– Roll the mixture into small meatballs, about 1 inch in diameter.

2. **Cook the Meatballs:**
– In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs and set aside.

3. **Cook the Vegetables:**
– In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

4. **Add the Broth and Tomatoes:**
– Add the chicken or beef broth, diced tomatoes, and tomato sauce to the pot. Bring to a boil.

5. **Simmer the Soup:**
– Reduce the heat to a simmer and return the meatballs to the pot. Cook for about 20 minutes until the meatballs are cooked through.

6. **Add the Pasta and Peas:**
– Stir in the pasta and frozen peas. Cook until the pasta is tender, about 10 minutes. Adjust the seasoning with salt and pepper.

7. **Serve:**
– Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or rolls.

Enjoy your comforting and hearty meatball vegetable soup!