Italian Beef Meatball Soup

Italian Beef Meatball Soup

If using plain tomato paste, increase Italian seasoning to 1 tsp (5 mL) in the beef meatballs. The meatballs in this recipe may look slightly pink inside even when thoroughly cooked because of the tomato paste.

RatingDifficultyBeginner

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Italian Beef Meatball Soup

Yields6 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 ¾ lb (375 g) Extra Lean/Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
 ½ cup (125 mL) fresh whole wheat bread crumbs
 3 tbsp (45 mL) Italian flavoured tomato paste
 ¼ cup (50 mL) chopped fresh parsley
 ¼ cup (50 mL) finely grated carrot
 ¼ cup (50 mL) finely chopped green onions
 ½ tsp (2 mL) crushed, dried Italian seasoning
 1 tsp (5 mL) olive oil
 1 cup (250 mL) chopped onion
 2 cloves garlic, minced
 ½ tsp (2 mL) crushed, dried Italian seasoning
 1 container (900 mL) sodium-reduced chicken broth
 ⅓ cup (75 mL) dried orzo or alphabet pasta
 1 cup (250 mL) frozen peas
 1 cup (250 mL) sliced grape tomatoes

1

Combine beef, bread crumbs, tomato paste, 1 tbsp (15 mL) water, parsley, carrot, onions and Italian seasoning in medium bowl. Shape level tablespoonfuls (15 mL) of the mixture into meatballs (about 32). Set aside.

2

Heat oil in a large saucepan over medium heat. Add onion, garlic and Italian seasoning. Cook 5 minutes, stirring occasionally. Add broth to pan; bring to a boil. Add pasta and meatballs and return to a simmer. Simmer, covered, over low heat 15 to 20 minutes, until digital instant read thermometer inserted into several meatballs reads 160°F (71°C). Add peas and tomatoes to soup. Reheat to serving temperature.

3

Ladle into shallow soup bowls; sprinkle with parsley, Parmesan and pepper.

Ingredients

 ¾ lb (375 g) Extra Lean/Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
 ½ cup (125 mL) fresh whole wheat bread crumbs
 3 tbsp (45 mL) Italian flavoured tomato paste
 ¼ cup (50 mL) chopped fresh parsley
 ¼ cup (50 mL) finely grated carrot
 ¼ cup (50 mL) finely chopped green onions
 ½ tsp (2 mL) crushed, dried Italian seasoning
 1 tsp (5 mL) olive oil
 1 cup (250 mL) chopped onion
 2 cloves garlic, minced
 ½ tsp (2 mL) crushed, dried Italian seasoning
 1 container (900 mL) sodium-reduced chicken broth
 ⅓ cup (75 mL) dried orzo or alphabet pasta
 1 cup (250 mL) frozen peas
 1 cup (250 mL) sliced grape tomatoes

Directions

1

Combine beef, bread crumbs, tomato paste, 1 tbsp (15 mL) water, parsley, carrot, onions and Italian seasoning in medium bowl. Shape level tablespoonfuls (15 mL) of the mixture into meatballs (about 32). Set aside.

2

Heat oil in a large saucepan over medium heat. Add onion, garlic and Italian seasoning. Cook 5 minutes, stirring occasionally. Add broth to pan; bring to a boil. Add pasta and meatballs and return to a simmer. Simmer, covered, over low heat 15 to 20 minutes, until digital instant read thermometer inserted into several meatballs reads 160°F (71°C). Add peas and tomatoes to soup. Reheat to serving temperature.

3

Ladle into shallow soup bowls; sprinkle with parsley, Parmesan and pepper.

Italian Beef Meatball Soup
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