Pasta Meatball Soup

Since making this recipe, I've got to say that it is lacking something in flavor. I hadn't made it when I posted it yet. The broth needs some kind of kick to it. I added more tomato sauce and pepper but that just didn't do it either. If you find a good addition please post it in a review. Thanks! (found in Easy Home Cooking)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 10  ounces  lean ground sirloin
• 5  tablespoons acini di pepe pasta, divided
• 1⁄4 cup  fresh ground  breadcrumbs
• 1  egg
• 1  teaspoon basil
• 2  tablespoons  chopped fresh parsley, divided
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1  garlic clove, minced
• 2 (14 1/2ounce) cans  reduced-sodium fat-free beef broth
• 1 (8 ounce) can tomato sauce
• 1⁄3 cup  chopped onion

Directions

1. Combine beef, 2 tbsps pasta, bread crumbs, egg, 1 tbsp parsley, 1/2 tsp basil, salt, pepper and garlic in medium bowl. Form into 28-30 1-inch meatballs.
2. Bring broth, tomato sauce, onion and remaining 1/2 tsp basil to a boil in large saucepan over medium-high heat. Carefully add meatballs to broth.
3. Reduce heat to medium-low; simmer, covered, 20 minutes.
4. Add remaining 3 tbsp pasta; cook 10 minutes or until pasta is tender.
5. Garnish with remaining parsley.