Italian Meatball Soup

My Italian Meatball Soup is loaded with pasta, veggies, and scrumptious meatballs cooked in a tomato broth. ­⬇️⬇️🔥🔥 CLICK FOR RECIPE 🔥🔥⬇️⬇️ #italianmeatballsoup #italiansoup #easyitaliansoup

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Ingredients ⬇️
1 tablespoon extra virgin olive oil
4 carrots, peeled and diced
2 celery ribs, washed and diced
8 cups low sodium beef broth
2 cups water
14.5 ounces fire roasted diced tomatoes with garlic
4 tablespoons tomato paste
1/2 pound ditalini pasta, or your favorite pasta
2 tablespoons fresh chopped Italian parsley
2 tablespoons fresh chopped basil

Meatballs
1 pound lean ground beef, 80-90% lean
1/2 cup Panko breadcrumbs
1/4 cup fresh shredded Parmesan cheese
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 large egg
pinch crushed red pepper flakes, optional

Instructions ⬇️
In a large 8 quart pot over medium-high heat, warm olive oil.

Meanwhile, chop the carrots and celery. Add them to the warm pot. Cook vegetables for 1-2 minutes.

Add the beef broth, water, tomatoes and tomato paste. Stir to combine. Cover and bring to a boil.

Meanwhile, combine all meatball ingredients in a large bowl. Mix with hands to combine. Be careful not to over mix or your meatballs will not be tender.

Use a 1 tablespoon scoop to portion, then lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow soup to boil for 5 minutes. Stir meatballs gently, so they do not break apart.

Add pasta. Stir. Cook 10 minutes or until pasta is done. Sprinkle basil and parsley over top, stir and serve.

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