Italian Meatball Soup

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. In a large bowl, mix the ground beef, egg, Parmesan, bread crumbs, 2 teaspoons dried oregano, 1/2 teaspoon sweet paprika, 1/2 cup chopped parsley and 2 to 3 minced garlic cloves. Add a little extra virgin olive oil, a good pinch of kosher salt and black pepper, and mix until evenly combined.
2. Roll the mixture into meatballs of about 1 1/2 tablespoons each and arrange them on a lightly oiled large sheet pan. Broil until browned, 5 to 8 minutes; they will finish cooking in the soup.
3. In a large pot over medium-high heat, warm 2 tablespoons extra virgin olive oil. Add the chopped onion, carrots, celery, green bell pepper and the remaining 1 to 2 minced garlic cloves. Cook, stirring now and then, for 5 minutes.
4. Add the broth, the canned peeled tomatoes with their juices, the remaining 1 teaspoon dried oregano and the remaining 1/2 teaspoon sweet paprika. Season with salt and black pepper to taste. Cook over medium to medium-high heat until the broth has thickened slightly, about 10 minutes.
5. Add the browned meatballs and the pasta. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.
6. Take the pot off the heat and stir in the remaining 1/2 cup chopped parsley. Ladle into bowls and top with grated Parmesan and red pepper flakes if you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.