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.
- 2 lbs ground beef
- 1⁄4 cup Progresso Italian-style fine bread crumbs
- 4 garlic cloves (crushed)
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 eggs (slightly beaten)
- 1⁄2 teaspoon dried basil leaves
- 1⁄2 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 large onion (chopped coarsely)
- 58 ounces canned beef broth or 58 ounces homemade beef broth
- 16 ounces diced tomatoes
- 1 teaspoon tsps italian seasoning
- 16 ounces red kidney beans
- 1 cup sliced carrot
- 1 cup sliced celery
- 1 medium zucchini, chopped
- 1 cup medium pasta shell (or other soup pasta)
- In a large mixing bowl, combine the chopped parsley, ground beef, bread crumbs, basil, egg, garlic, salt and pepper, do not overmix.
- 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.
- Set the meatballs aside.
- In meatball drippings, or olive oil, saute onions, celery, carrots and zucchini for 5 minutes, stirring occasionally.
- Add broth, tomatoes, and Italian seasoning; cover and simmer for 10 minutes.
- Stir in pasta and cover and simmer until pasta is al dente, about 10 minutes.
- Add the meatballs to the simmering broth and simmer for 5 to 10 minutes.
- (You may add a box of frozen chopped spinach with the meatballs, if you desire.).