Magnificent Meatball Soup for the Soul!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter and lower in calories, while chicken broth is typically cheaper.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can be healthier, while canned tomatoes are often more economical.

Italian seasoning

🥗Healthier: fresh herbs

💰Cheaper: mixed dried herbs

Fresh herbs enhance flavor without added sodium, while dried herbs are usually more affordable.

Preheat the oven to 350°F (180°C).

In a mixing bowl, combine 1 pound of medium ground beef, 1 egg, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, 1 teaspoon of ground black pepper, 1 teaspoon of minced garlic, and 1 tablespoon of Worcestershire sauce. Mix until well combined.

Using an ice cream scooper or spoon, form meatballs about 2 tablespoons each and place them on a parchment-lined baking sheet.

Bake the meatballs in the preheated oven for 18 to 20 minutes.

In a large pot, heat 1 to 2 tablespoons of oil over medium-high heat.

Add 1 small chopped onion, 1 small chopped carrot, and 2 stalks of chopped celery to the pot. Stir until the vegetables begin to tenderize, about 4 to 5 minutes.

Pour in 3 cups of beef broth and add 1 medium can of diced tomatoes. Stir to combine.

Season the soup with an additional 0.5 teaspoon of salt and 1 teaspoon of pepper, adjusting to taste.

Bring the mixture to a boil, then add the baked meatballs back into the pot along with 1 cup of macaroni pasta.

Cover and reduce the heat, letting it simmer for about 10 to 15 minutes until the pasta is cooked.

Ladle the soup into bowls, garnish with parsley, and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens