Name: Italian Beef Meatball Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
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

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 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

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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.

Category: Ground Beef, Meatballs, Soups
Method: Cold Weather, Comfort Foods, Eating Well, Kid Friendly