Créé avec l’IA
Classic Italian Meatball Soup
45 min 595 kcal par portion Moyen
Ingrédients
4 Portions
- ground beef1 pound
- breadcrumbs1/2 cup
- grated Parmesan cheese1/4 cup
- egg1 large
- garlic powder1 teaspoon
- onion powder1 teaspoon
- dried oregano1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- low-sodium chicken broth6 cups
- diced tomatoes1 cup
- chopped carrots1 cup
- chopped celery1 cup
- chopped onion1 cup
- small pasta (like ditalini)1 cup
- chopped fresh parsley1/4 cup
Instructions
- 1
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix until well combined.
- 2
Shape the mixture into small meatballs, about 1 inch in diameter.
- 3
In a large pot, bring the low-sodium chicken broth to a boil.
- 4
Add the diced tomatoes, chopped carrots, chopped celery, and chopped onion to the pot. Reduce the heat and let it simmer for about 10 minutes.
- 5
Gently add the meatballs to the pot. Let them cook for about 10-12 minutes, or until they are fully cooked through.
- 6
Add the small pasta to the pot and cook according to the package instructions, usually about 8-10 minutes.
- 7
Stir in the chopped fresh parsley and let the soup simmer for another 2-3 minutes.
- 8
Serve hot and enjoy your Classic Italian Meatball Soup!
