My family cant get enough of this easy dinner.
This recipe skews more on the traditional side, delivering perfectly tender, juicy meatballs in a deeply-flavorful broth.
It speeds up the process and ensures that all the meatballs cook evenly.
Simply Recipes/ Mihaela Kozaric Sebrek
Whatever shape they come off as is what goes into the soup.
It will still taste delicious.
Sometimes I make the meatball mixture and roll out meatballs the night before I plan to cook.
Simply Recipes/ Mihaela Kozaric Sebrek
Covered and stored in the fridge, they make quick work of the soup come dinner night.
Simple Upgrades to Italian Meatball Soup
Simple Tip!
Store Italian Meatball Soup in an airtight container for up to four days in the fridge.
Simply Recipes/ Mihaela Kozaric Sebrek
Add the ground beef and gently mix until it’s evenly distributed.
Use a 1-tablespoon cookie scoop to form the meatballs or roll the mixture into 35 to 40 meatballs.
Place on the prepared baking sheet.
Simply Recipes/ Mihaela Kozaric Sebrek
Place in the oven and bake for 7 to 8 minutes, until just starting to brown.
While the meatballs are cooking, heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery.
Simply Recipes/ Mihaela Kozaric Sebrek
Add the garlic and saute until fragrant, about 30 seconds.
Add the diced tomatoes, chicken broth, and Italian seasoning.
Reduce the heat to medium and simmer for 10 minutes.
Simply Recipes/ Mihaela Kozaric Sebrek
Turn the heat up to a boil again, add the pasta, and reduce to medium.
Taste and season with salt and pepper, if needed.
Garnish with fresh parsley and serve immediately.
Simply Recipes/ Mihaela Kozaric Sebrek
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