Hearty Italian Meatball Soup

This meatball soup is the perfect comfort food to warm you up on a chilly day. It’s packed with tender meatballs, veggies, and a savory broth.

Ingredients:
▢1 pound ground beef
▢1 onion, grated and squeezed
▢1 egg
▢⅓ cup breadcrumbs
▢1 teaspoon salt
▢½ teaspoon paprika
▢½ teaspoon oregano

Soup
▢2 tablespoons olive oil
▢1 onion, chopped
▢2 cloves garlic, grated
▢1 carrot, diced
▢1 bell pepper, diced
▢1 teaspoon salt
▢1 teaspoon oregano
▢½ teaspoon black pepper
▢15 ounces crushed tomatoes
▢4 cups water
▢1 cup small pasta like macaroni
▢1 cup parsley, chopped
▢½ cup parmesan, grated

Instructions:
In a large bowl, combine the ground beef, grated onion, egg, breadcrumbs, salt, paprika, and oregano. Mix thoroughly using your hands until the ingredients are evenly distributed.
Pinch off a small amount of the mixture (about 1 to 1½ tablespoons) and roll it between your palms to form a smooth ball. Repeat until you finish the mixture.
Place the shaped meatballs on a tray and let them rest for 5 minutes while you heat the pan or prepare the soup base.
Lightly sear the meatballs in the pot over medium-high heat to create a golden crust and lock in their juices.
In the same pot, add a bit more olive oil and sauté onions until translucent. Then, add garlic and vegetables to release their flavors.

Add salt, pepper, oregano, and paprika early to infuse the soup with bold, consistent flavors.
Add crushed tomatoes and water. Bring the soup to a gentle simmer and cook for 15 minutes.
Add pasta to the broth and the seared meatballs to the pot and cook until the pasta is completely cooked.
Stir in chopped parsley at the end for brightness and grate fresh parmesan directly into the soup.
Ladle the soup into bowls and serve immediately for the best flavor and texture. Top each bowl with parsley and a sprinkle of parmesan for a professional touch.

you are going to love my meatball soup it’s easy and simple and like a hug in a bowl all you need to do is to make the meatballs by mixing ground beef onion egg breadcrumbs salt paprika and oregano shape them and just sear them until they’re brown you don’t need to cook them all the way through because they will cook again when they’re added to the soup I like this better than baking because it preserves the juices and flavors a lot more once you remove the meatballs sauté onion garlic carrots and bell pepper and seasoned with salt black pepper and oregano next add in the crushed tomatoes and water or chicken or vegetable broth give it a good steer and bring it to a simmer add in any kind of a small pasta you have on hand followed by the meatballs and cook for a few minutes then add in The Parsley lots of parm and that’s it simple and easy you can even make this ahead of time and enjoy through the week give it a try and as always enjoy