A savory soup full of veggies with pasta and savory meatballs for a filling, feel-good meal!
Continuing sharing soup recipes for the season, this is one of my favorite soups I’ve made in a bit. As soon as I realized making meatballs wasn’t all that bad, I relish the recipes with meatballs. I’m terrible at making them in anything but the oven and that is totally okay by me. This recipe reminds me of minestrone a bit and I love a minestrone soup. It has tons of veggies and pasta to go along with the meatballs, so it’s plenty filling to boot!
What You Need:
For the Meatballs:
1 lb. lean ground beef
1 tsp. minced garlic
1 tsp. dried Italian seasoning
1/2 tsp. dried parsley
1 large egg
1/3 cup grated Parmesan cheese
1/3 cup Italian breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper
For the Soup:
2 tsp. olive oil
1/2 cup onion, finely diced
2 stalks celery, diced
2 carrots, peeled and diced
1 can (15 oz.) crushed or diced tomatoes
1 can (16 oz.) tomato sauce
6 cups beef broth
1 tsp. dried Italian seasoning
Salt and pepper to taste
3/4 cup short pasta, like ditalini
A few handfuls of spinach
2 Tbsp. fresh parsley, chopped
Parmesan cheese for serving
Directions:
For the Meatballs: Combine all ingredients in a large bowl.
Shape into small meatballs and place onto a parchment paper lined sheet pan.
Bake in a preheated 375 degree oven for 12 to 15 minutes or until browned and cooked through.
For the Soup: Meanwhile, heat olive oil in a large stockpot over medium heat.
Add onion, celery, and carrots and cook for 4 to 5 minutes.
Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
Bring to a simmer, then add meatballs and pasta.
Simmer for 10 minutes or until pasta is cooked al dente.
Add spinach in the last few minutes, allowing to wilt.
Top with parsley and serve with Parmesan cheese.
Recipe from Dinner at the Zoo
