Nonna's Mini Meatball Soup Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, parsley, egg, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
• STEP 4.Add chicken broth, diced tomatoes, and tomato paste to the pot. Bring to a boil.
• STEP 5.Gently drop the meatballs into the boiling broth. Reduce heat to low and simmer for 20 minutes.
• STEP 6.Add pasta to the pot and cook until al dente, according to package instructions.
• STEP 7.Season the soup with salt and pepper to taste. Serve hot with crusty bread.

Cooking Tips

• For extra flavor, you can add a pinch of dried oregano and basil to the meatball mixture.
• To make the meatballs more tender, you can soak the breadcrumbs in milk before adding them to the mixture.
• If you prefer a thicker soup, you can add more tomato paste or cook the soup for a longer time to reduce the liquid.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the soup hot with crusty bread for dipping.
• You can garnish the soup with freshly grated Parmesan cheese and chopped parsley.
• This soup is a great make-ahead meal and can be frozen in individual portions for easy reheating.