Ingredients
Scale
- 1 pound 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
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F. Mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into meatballs.
- Bake meatballs on a baking sheet for 15 minutes until cooked through.
- Heat olive oil in a large pot. Sauté onion, carrots, and celery until tender.
- Add crushed tomatoes and broth. Bring to a boil.
- Add baked meatballs to the soup. Reduce heat and simmer for 20 minutes.
- Garnish with fresh basil before serving.
Notes
- You can substitute ground turkey for beef.
- For a richer flavor, add a splash of red wine to the broth.
- Cook extra meatballs for leftovers or freezing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop, baking
- Cuisine: Italian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
