Tomato Basil Meatball Soup Recipe

  • Meatballs
  • 2 pounds lean ground beef
  • 1 cup soft bread crumbs
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon dried basil
  • 4 egg whites, slightly beaten
  • 1/4 cup finely chopped onion
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • Soup
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 4 cans low sodium beef broth (14.5 ounce cans)
  • 4 cans Italian-style stewed tomatoes, undrained, coarsely chopped (14.5 ounce cans)
  • 2 cups uncooked rotini (spiral) pasta
  • 1/2 cup thinly sliced fresh basil
  • 2 tablespoons grated or shredded parmesan cheese (optional)
Heat oven to 400-degrees. Combine all ingredients in a large bowl, mixing lightly but thoroughly. Shape into 1 1/4-inch meatballs. Place on rack in broiler pan. Bake 13-15 minutes, or until no longer pink in the center and juices show no pink color. Set aside.

In a large saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3-5 minutes or until onion is tender. Add broth and tomatoes; bring to a boil. Stir in rotini. Reduce heat; cover and simmer 8-13 minutes or until pasta is just tender. Stir in meatballs and continue to cook until heated through. Garnish each serving with basil and cheese, if desired.

Serves 8.

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