potassium 88mg

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Italian Meatball Soup
This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a
rich tomato broth. An easy dinner option that's perfect for a busy weeknight!

CourseSoup

CuisineItalian

Prep Time20minutes minutes

Cook Time35minutes minutes

Total Time55minutes minutes

Servings4

Calories279kcal

AuthorSara Welch

Ingredients

 cooking spray

For the meatballs

 0.67 pound ground beef I use 90% lean

 0.67 teaspoon minced garlic
 0.67 teaspoon dried Italian seasoning
 0.33 teaspoon dried parsley
 0.67 egg
 0.22 cup parmesan cheese finely grated
 0.22 cup Italian breadcrumbs
 0.33 teaspoon salt
 0.17 teaspoon pepper

For the soup

 1.33 teaspoons olive oil

 0.33 cup onion finely diced
 1.33 stalks celery sliced
 1.33 carrots peeled and diced
 10 ounce can crushed tomatoes do not drain
  10.67 ounce can tomato sauce
 4 cups beef broth
 0.67 teaspoon dried Italian seasoning
 salt and pepper to taste
 0.5 cup dry short pasta such as ditalini
 1.33 tablespoons fresh parsley chopped
 parmesan cheese for serving optional

Instructions

1. Preheat the broiler to medium or high heat. Coat a sheet pan with cooking spray.

For the meatballs

1. Place all of the meatball ingredients in a large bowl. Stir with a large spoon or use
your hands to combine all the ingredients. You can add a few teaspoons of water if
needed to make the process easier.
2. Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on the
prepared baking sheet. Coat the tops of the meatballs with cooking spray.
3. Broil for 8-10 minutes until meatballs are lightly browned.

For the soup

1. While the meatballs are cooking, heat the olive oil in a large pot over medium heat.
Add the onion, celery and carrots.
2. Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef
broth, Italian seasoning, salt and pepper.
3. Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes,
or until pasta and vegetables are tender.
4. Top with parsley. Serve with parmesan cheese if desired.

Notes

1. I use 90% lean ground beef. It has plenty of flavor but is not overly greasy.
2. You can use any short pasta you like for this soup. I use ditalini, but other great
choices are macaroni, rotini or orzo pasta.

Nutrition

Calories: 279kcal | Carbohydrates: 18g | Protein: 24g | Fat: 12g | Saturated

Fat: 4g | Cholesterol: 80mg | Sodium: 640mg | Potassium: 982mg | Fiber: 4g | Sugar: 8g | Vitami
n A: 4145IU | Vitamin C: 16.5mg | Calcium: 167mg | Iron: 4.7mg
 Vegetable shepherd’s pie

Ingredients
Deselect All
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

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Substitutions

recipie
1. Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil
until the potatoes are fork-tender, 15 minutes.
2. Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high
heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook
until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the
casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the
parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are
tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped
veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the
chopped parsley. Keep warm.

3. Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season
with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil
until golden brown, 5 minutes.