Italian Meatball Soup

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and Italian seasoning. Mix until well combined.

Form the mixture into small meatballs, about 1 inch in diameter.

In a large pot, heat olive oil over medium heat. Add the meatballs and brown them on all sides. Remove and set aside.

In the same pot, add diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Add the beef broth and diced tomatoes to the pot. Bring to a boil.

Once boiling, add the meatballs back into the pot and reduce heat to a simmer.

Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.

Taste and adjust seasoning if necessary.

Serve hot, garnished with additional parsley and Parmesan cheese if desired.

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