For a super satisfying soup, load it up with Italian meatballs and delicious potatoes.
Ingredients
1 lb. lean ground beef
½ cup panko breadcrumbs
¼ cup parmesan cheese, grated
1 whole egg
1 teaspoon Italian seasoning
1 Tablespoon extra virgin olive oil
1 onion, diced
3 medium carrots, diced
3 stalks of celery, diced
2 cups potatoes, diced
3 cloves garlic, minced
6 cups beef broth
1 (15 ounce) can fire roasted tomatoes, undrained
1 teaspoon Italian seasoning
2 bay leaves
1 teaspoon worcestershire sauce
Salt and pepper
Parmesan cheese for serving, if desired
Basil for serving, if desired
Preparation
Prep Time: 20min | Cook Time: 50min
Add ground beef, breadcrumbs, cheese, egg and Italian seasoning to a large bowl. Mix to combine and portion into small / medium size meatballs.
Meanwhile heat oil in a large pot.
Add meatballs making sure not to over crowd the pan.
Cook on medium high heat for 3-4 minutes on each side.
Take meatballs out of the pan.
Add in onion, carrots, celery and potatoes. Sauté for 3-4 minutes. (If there is not enough leftover oil from the meatballs add some more in.)
Add in garlic and cook for an additional minute.
Stir in broth, tomatoes, seasoning, bay leaves and Worcestershire sauce.
Bring to a boil then simmer for 30 minutes.
Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender.
Season with salt and pepper to taste.
Serve hot with parmesan cheese and basil if desired.
