Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large 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 (14.5 oz) diced tomatoes
- 6 cups beef or vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into 1-inch meatballs.
- Place meatballs on a baking sheet and bake for 20 minutes until browned.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until soft, about 5 minutes.
- Add diced tomatoes and broth to the pot. Bring to a boil.
- Gently add baked meatballs to the soup and reduce heat. Simmer for 20 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can substitute ground turkey or chicken for beef.
- For a spicier version, add red pepper flakes.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking, simmering
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg