Italian Meatball Soup

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.