Italian Beef Meatball Soup

Italian Beef Meatball Soup

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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.

Ingredients

¾ lb (375 g) Extra Lean/Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef½ cup (125 mL) fresh whole wheat bread crumbs3 tbsp (45 mL) Italian flavoured tomato paste¼ cup (50 mL) chopped fresh parsley¼ cup (50 mL) finely grated carrot¼ cup (50 mL) finely chopped green onions½ tsp (2 mL) crushed, dried Italian seasoning1 tsp (5 mL) olive oil1 cup (250 mL) chopped onion2 cloves garlic, minced½ tsp (2 mL) crushed, dried Italian seasoning1 container (900 mL) sodium-reduced chicken broth⅓ cup (75 mL) dried orzo or alphabet pasta1 cup (250 mL) frozen peas1 cup (250 mL) sliced grape tomatoes

Directions

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.

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.

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

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