This has got to be my new all time favorite soup! I love trying new recipes and having it be amazing like this one is. It is a light soup with the perfect amount of everything. I made the meatballs bite sized so it would be easier for the kids to eat. But you really have to try this recipe it might be your new family favorite!
2 carrots, peeled and diced
2 celery rib, washed and diced
2 celery rib, washed and diced
1 small onion
8 cups low sodium beef broth
2 cups water
4 Tbsp tomato paste
1 (14.5-oz) can fire roasted diced tomatoes with garlic
½ lb Large Ring Pasta
2 Tbsp Italian seasoning
2 Tbsp dried chopping basil
2 cups water
4 Tbsp tomato paste
1 (14.5-oz) can fire roasted diced tomatoes with garlic
½ lb Large Ring Pasta
2 Tbsp Italian seasoning
2 Tbsp dried chopping basil
Meatball Recipe
1 lb 97% lean ground beef
½ cup Italian breadcrumbs
¼ cup shredded Parmesan cheese
½ cup Italian breadcrumbs
¼ cup shredded Parmesan cheese
1 Large Egg
Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil.
Meanwhile combine all meatball ingredients in a large bowl. Mix with hands to combine. Using a 1 tablespoon scoop to portion, lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow to boil for 5 minutes. Stir meatballs gently.
Add pasta. Cook 10 minutes or until pasta is done. Add basil and parsley, stir and serve.
Adapted from
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