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30-minute Healthy Meatball Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Melissa

Ingredients

  • 1 tablespoon olive oil
  • 4 carrots peeled and diced
  • 2 celery ribs diced
  • 1 cup onion diced
  • 8 cups low sodium beef broth
  • 2 cups water
  • 4 tablespoons tomato paste
  • 1 14.5 oz can fire roasted diced tomatoes with garlic
  • 1 cup whole grain ditalini pasta
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • salt and pepper to taste
  • Meatballs:
  • 1 lb 97% lean ground beef
  • 1/2 cup italian breadcrumbs whole wheat, if you can find them
  • 1/4 cup shredded parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg

Instructions

  • In a large stock pot heat the olive oil over medium high heat.
  • Chop carrots, celery and onion. Cook for 2-3 minutes until onions are translucent.
  • Add broth, water, tomato paste and roasted tomatoes. Stir to combine. Cover and bring to a boil.
  • Meanwhile, combine all the meatball ingredients in a large bowl. Lightly shape into 1 inch meatballs, using your hands to roll them. Drop the meatballs into the soup broth, evenly distributing them around the pot. Cover and allow to boil for 5 minutes. Stir meatballs gently.
  • Add pasta. Cook 9 minutes or until paste is done.
  • Add basil and parsley and stir.