Instructions:
Make the Meatballs:
In a large bowl, combine ground meat, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs, about 1 inch in diameter. Set aside.
Prepare the Soup:
In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the garlic and cook for an additional minute.
Add Broth and Tomatoes:
Pour in the broth and add the diced tomatoes (with juice), oregano, basil, salt, and pepper. Bring to a simmer.
Cook the Meatballs:
Gently add the meatballs to the simmering soup. Cook for about 15-20 minutes, or until the meatballs are cooked through.
Add Pasta (if using):
If you’re adding pasta, stir it in during the last 8-10 minutes of cooking, until al dente.
Serve:
Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley.
Tips:
You can add other veggies like spinach or zucchini for extra nutrition.
For a bit of heat, consider adding red pepper flakes.
This soup freezes well, so make a big batch for later!
Enjoy your delicious meatball soup.
