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–+ servings
Italian Meatball Soup

Italian Meatball Soup

A flavorful tomato based broth with parmesan meatballs and pasta.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients
  

  • 1 lb Short Pasta rotini, macaroni, penne
  • 2 28oz can Crushed Tomatoes
  • 1 qt Beef Broth
  • ½ Medium White Onion minced
  • 4 Garlic Cloves minced
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 cups Fresh Baby Spinach roughly chopped
  • ½ cup Parmesan Cheese shredded, for garnish

For the Meatballs

  • 2 lb Ground Beef
  • 1 cup Panko Crumbs
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Basil
  • 1 Egg beaten
  • 1 cup Parmesan Cheese grated

Instructions
 

  • Preheat oven to 350degF.
  • In a large pot over medium heat, add crushed tomatoes, beef broth, onion, garlic, Italian seasoning, salt and pepper. Bring just to a bubble and reduce heat slightly.
  • In a mixing bowl, combine meatball ingredients. On a parchment paper lined baking sheet, form meat mixture into 1-inch balls (should make at least 36 meatballs). Place in oven for 20 minutes.
  • Start water boiling for pasta.
  • Remove meatballs from oven and add to tomato broth. Let continue to simmer until pasta is ready.
  • Once the pasta water is at a rolling boil, add pasta and cook as directed on package. Drain in a colander and rinse with cool water.
  • Stir chopped spinach into soup.
  • Add a portion of pasta to a shallow bowl. Ladle meatballs (approximately 6 per serving) and broth over top. Sprinkle with shredded parmesan.
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