Italian Style Tomato and Meatball Soup
Sweet Tooth, Sweet Life
A quick and flavorful soup, perfect for weeknights! Make it even easier by using your favorite frozen meatballs, and you've got a meal ready in less than 30 minutes.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dinner, easy recipe, Soup
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
Meatball Ingredients:
- 1 pound extra lean group beef I used 93% lean
- 1/2 cup breadcrumbs
- 2 egg whites slightly beaten
- 2 tablespoons minced onion
- 1 teaspoon minced garlic
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Soup Ingredients:
- 2 teaspoons olive oil
- 1/2 cup finely chopped onion
- 3-4 cloves roasted garlic I had some leftover – you could also do 2 tsp minced garlic
- 2 cans 14.5 ounces each fat-free and lower sodium beef broth
- 1 can 28 ounces Italian-style diced tomatoes, undrained
- 1 cup whole wheat shells or other small pasta, uncooked
- salt and pepper to taste
Prepare meatballs: Preheat oven to 400 degrees F. Combine all ingredients together in a large bowl and mix well (use your hands to really get in there!). Shape into 28-30 meatballs, about 1-1/4 inches each. Place on a rack in a baking dish (or just directly in the dish). Bake for 13-16 minutes, or until no longer pink in the center. Set aside.
Prepare soup: Heat oil in a large pot over medium heat. Add onion and cook for 3-4 minutes, until soft. Add garlic and cook an additional minute. Stir in broth and tomatoes; bring to a boil. Add in pasta and reduce heat; cover and simmer at least 10-15 minutes, or until pasta is tender. Stir in meatballs and continue to cook until heated through.