Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 cups beef or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- Fresh basil and parsley for garnish
Instructions
- Preheat oven to 375°F. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into small meatballs.
- Place meatballs on a baking sheet and bake for 15 minutes until cooked through.
- In a large pot, bring broth and diced tomatoes to a simmer. Add carrots and celery, cook until vegetables are tender.
- Gently add cooked meatballs to the soup, simmer for 10 minutes to meld flavors.
- Garnish with chopped herbs and Parmesan before serving.
Notes
- Can be made ahead and reheated. Freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Simmer, bake
- Cuisine: Italian
- Diet: Gluten-Free options available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg