Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef or vegetable broth
- 2 tablespoons olive oil
- Fresh basil and parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Mix ground beef, breadcrumbs, Parmesan, garlic, salt, and pepper. Form into meatballs.
- Bake meatballs for 15-20 minutes until browned.
- In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery until tender.
- Add crushed tomatoes and broth, bring to a simmer.
- Add baked meatballs to the soup, simmer for 20 minutes.
- Garnish with fresh basil and parsley before serving.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- For extra flavor, add a pinch of red pepper flakes.
- Serve with crusty bread and a side salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop, oven
- Cuisine: Italian
- Diet: Comfort, hearty
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg