Italian Meatball Soup
Meatball Soup made with Mae's Seasonings Tuscan Herb and Garlic. This is great for lunch or dinner as this is very hearty and filling. This freezes very well but just don't add the pasta or it will get mushy.
Ingredients
Meatballs:
- 1 pound ground beef
- 1 egg
- 6 garlic cloves, minced
- 1/3 cup Romano or Parmesan cheese
- 3 slices white bread, cubed small
- 2 tbsp water
- 1 tbsp balsamic vinegar
- 2 tsp Mae’s Seasonings Tuscan Herb & Garlic
Soup:
- 1 large onion, diced
- 2 - 3 red bell peppers, diced
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- Olive oil
- 1 can (28 oz) whole tomatoes
- 1 can (156 ml) tomato paste
- 10 cups beef broth
- 1 tbsp Mae’s Seasonings Tuscan Herb & Garlic
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 cup Ditalini pasta (short tube pasta)
- Salt and pepper to taste
- Parmesan cheese, for serving (optional)
Instructions
- Meatballs: In a large bowl mix together all ingredients except for bread and water. In a small bowl, mix together bread cubes and water and let sit for 5 minutes, then mix into beef. Form into 25 meatballs. On medium - high in large frypan, cook meatballs until browned but not cooked through, about 5 minutes per side. Set aside.
- Soup: In a large pot on medium - high heat, sauté onions , bell peppers and carrots in oil until lightly browned. Add in garlic and Mae’s Tuscan Herb and cook for 1 minute. Add in tomatoes, tomato paste, beef broth, brown sugar, and balsamic vinegar and stir to combine. Bring to a boil and add meatballs; reduce heat to low and let simmer for 45 minutes.
- Meanwhile, cook pasta according to package directions; add to soup.
- Taste and adjust seasonings if needed.
- Pour into soup bowls and top with parmesan if using.
Notes
For more info on Mae's Seasonings Tuscan Herb and Garlic: Click Here!
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