Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Fresh parsley, chopped (for garnish)
Instructions
- Mix ground beef, breadcrumbs, Parmesan, garlic, egg, salt, and pepper. Form into small meatballs.
- Heat olive oil in a large pot over medium heat. Brown meatballs until cooked through. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until tender.
- Add crushed tomatoes, broth, oregano, and basil. Bring to a boil.
- Gently add meatballs back into the soup. Reduce heat and simmer for 20 minutes.
- Garnish with chopped parsley before serving.
Notes
- Use fresh herbs for enhanced flavor.
- Can substitute beef with turkey or vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free Option: Use gluten-free breadcrumbs
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg