Ingredients

For the Meatballs

• 1 pound lean ground beef
• 3 garlic cloves, minced
• 1 1/2 teaspoons Italian seasoning
• 1 large egg, lightly beaten
• 1/3 cup finely grated Parmesan cheese
• 1/3 cup flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

For the Soup

• 2 teaspoons olive oil
• 1/2 cup onion, diced
• 2-3 medium carrots, diced
• 1 (15-ounce) can crushed or diced tomatoes, undrained
• 1 (15-ounce) can Italian tomato sauce
• 6 cups low-sodium beef broth
• 1 teaspoon Italian seasoning
• Sea salt and black pepper, to taste
• 3/4 cup small dry pasta, such as small shells or ditalini
• 2 tablespoons fresh parsley, chopped
• Grated Parmesan cheese, for serving, optional

Directions

1. Preheat oven to 375F. Lightly coat a baking sheet with cooking spray.
2. Add the ground beef, garlic and Italian seasoning to a large mixing bowl.
3. Add the beaten egg, Parmesan cheese, flour, salt and black pepper.
4. Gently mix just until the ingredients are combined. Avoid overmixing, which can make the meatballs dense.
5. Using your hands or a small scoop, shape the mixture into small meatballs about 1/2-3/4 inch in size.
6. Arrange the meatballs on the prepared baking sheet and bake for 8-10 minutes, or until lightly browned.
7. While the meatballs bake, heat the olive oil in a large pot over medium heat.
8. Add the onion and carrots and cook for about 10-12 minutes, stirring occasionally, until the carrots begin to soften.
9. Add the tomatoes, tomato sauce, beef broth and Italian seasoning. Season with salt and black pepper as desired.
10. Bring the soup to a simmer. Add the meatballs and dry pasta.
11. Simmer uncovered for 10-12 minutes, or until the pasta and vegetables are tender and the meatballs are completely cooked through.
12. Stir in the fresh parsley. Ladle into bowls and serve with grated Parmesan cheese, if desired.

Keep Meatballs Tender

Mix the meatball ingredients only until combined. Overmixing or packing the meat too firmly can make meatballs heavy and dense. A small scoop can help make evenly sized meatballs without handling the mixture too much.

Italian Meatball Soup Variations

• Use a mixture of beef and pork instead of all ground beef.
• Try a beef, pork and veal meatloaf mixture for the meatballs.
• Use small shells, ditalini or another small pasta shape.
• Sprinkle each bowl with extra Parmesan and fresh parsley before serving.

Kids Cooking Tip: Kids can measure the Parmesan, flour, seasonings and pasta and help wash the vegetables. Older kids can practice dicing vegetables with appropriate supervision, while an adult handles the hot soup pot and baking sheet.