Ingredients
- 1 pound of lean Wine’ing Butcher ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese, grated
- 1 whole egg
- 1 teaspoon Italian seasoning
- 1tablespoon extra virgin olive oil
- 1 onion, diced
- 3 medium carrots, diced
- 3 stalks of celery, diced
- 2 cups potatoes, diced
- 3 cloves of garlic, minced
- 6 cups beef broth
- 1 15 ounces can fire-roasted tomatoes, undrained
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- salt and pepper
- parmesan cheese for serving
Instructions
-
Add Wine’ing Butcher ground beef, breadcrumbs, cheese, egg, and Italian seasoning to a large bowl. Mix to combine and portion into small/medium size meatballs.
- Meanwhile, heat oil in a large pot.
- Add meatballs making sure not to overcrowd the page.
- Cook on medium-high heat for 3-4 minutes on each side.
- Take meatballs out of the pain
- Add in onion, carrots, celery, and potatoes. Saute for 3-4 minutes.
- Add in garlic and cook for 1 minute.
- Stir in broth, tomatoes, seasoning, and Worcestershire sauce.
- Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender.
- Season with salt and pepper
- Serve hot with parmesan cheese as desired.