Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- Fresh parsley and grated Parmesan for garnish
Instructions
- Preheat oven to 375°F. Mix ground beef, bread crumbs, Parmesan, garlic, egg, Italian seasoning, salt, and pepper. Form into small meatballs.
- Bake meatballs on a baking sheet for 15-20 minutes until cooked through.
- In a large pot, heat olive oil. Sauté onion, carrots, and celery until tender.
- Add diced tomatoes and chicken broth. Bring to a boil.
- Gently add baked meatballs to the broth. Simmer for 15-20 minutes.
- Garnish with parsley and additional Parmesan before serving.
Notes
- For extra flavor, add a splash of red wine to the broth.
- Use fresh herbs for a more vibrant taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Bake, simmer
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg