Total Time
1hr
Prep 1 hr
Cook 0 mins

This is a delicious hardy soup, full of vegetables. Feel free to use as many veggies as you please. I like to add some green beans and peas sometimes. Actually, this is a good "clean out your vegetable crisper" soup. This freezes well also. On occasion, I have used frozen meatballs. It was still good, but not nearly as good using home made meatballs.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine the chopped parsley, ground beef, bread crumbs, basil, egg, garlic, salt and pepper, do not overmix.
  2. Shape into 1-inch balls, and either brown in olive oil for 15 minutes, or bake on a baking sheet in a 350 degree oven for approximately 20 minutes.
  3. Set the meatballs aside.
  4. In meatball drippings, or olive oil, saute onions, celery, carrots and zucchini for 5 minutes, stirring occasionally.
  5. Add broth, tomatoes, and Italian seasoning; cover and simmer for 10 minutes.
  6. Stir in pasta and cover and simmer until pasta is al dente, about 10 minutes.
  7. Add the meatballs to the simmering broth and simmer for 5 to 10 minutes.
  8. (You may add a box of frozen chopped spinach with the meatballs, if you desire.).

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