Ingredients
Scale
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 cup cooked pasta or rice (optional)
- Fresh basil and parsley, for garnish
- Shredded mozzarella or Parmesan, for topping
Instructions
- Preheat oven to 375°F. Mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a bowl. Form into small meatballs.
- Bake meatballs on a baking sheet for 20 minutes until cooked through.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until tender.
- Add chicken broth, crushed tomatoes, and cooked meatballs. Bring to a simmer and cook for 15 minutes.
- If desired, add cooked pasta or rice to the soup. Garnish with fresh basil, parsley, and cheese before serving.
Notes
- You can substitute ground turkey for beef for a lighter option.
- Adjust seasoning and herbs to taste.
- This soup pairs well with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking, simmering
- Cuisine: Italian
- Diet: Nut-Free, Egg-Free (if egg substitute used)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg