Meatball Soup


2 tablespoons olive oil

1 medium onion chopped

2 large carrots peeled and chopped

3 stalks celery chopped

1 1/2 cups green beans trimmed and cut in one inch segments

1 1/2 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

6 cups low sodium beef broth

1 can (8 ounce) tomato sauce

1 can (14.5 ounce) fire roasted tomatoes

1 1/4 lbs fresh or frozen meatballs

3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)


In a large heavy stockpot heat olive oil over medium heat.

Add the chopped onion, carrots, celery and green beans.

Cook for 7-8 minutes or until slightly soft and fragrant.

Add parsley, oregano, basil, garlic powder and onion powder.

Cook for 2 minutes; stirring constantly.Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs; simmer for 7-10 minutes.

Add the pasta and cook for an additional 10 minutes; serve promptly..

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