Ingredients
Scale
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups beef or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Fresh basil and parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, egg, salt, and pepper. Form into small meatballs.
- Place meatballs on a baking sheet and bake for 15 minutes until browned.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until tender.
- Add broth and diced tomatoes to the pot. Bring to a boil.
- Gently add baked meatballs to the soup and simmer for 20 minutes.
- Garnish with fresh basil and parsley before serving.
Notes
- You can substitute ground turkey for a leaner option.
- For extra flavor, add red pepper flakes or a splash of red wine to the broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop, baking
- Cuisine: Italian
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 310 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg