Servings: 8servings (meatball recipe makes about (36) 3/4" meatballs)
1/2cuppanko or regular breadcrumbs
1/4cupPecorino Romano or Parmesan cheesefinely grated
2tablespoonsfinely minced yellow onion
1tablespoonsfinely chopped fresh Italian parsley
1/2teaspoondried oregano leaves
1large garlic cloveminced
1/4teaspoonfreshly ground black pepper
1small yellow onionabout 1 cup chopped small
1cupscelerysliced very thin
14ouncesItalian stewed tomatoes or plain stewed
4cupsbeef brothor hot water plus 1 tablespoon Beef
1tablespoonItalian seasoning or a combination of basiloregano and thyme
Optional: 2 - 3 cups cooked pasta
Preheat oven to 400 degrees. Line 2 baking sheets foil. Set aside. Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing.
Using a not quite full 1" scoop place the meatballs on the baking sheet. Round them with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays. I tried to keep my meatballs less than 3/4" in size.
Bake the meatballs for 15-16 minutes. While the meatballs are simmering, combine all the soup ingredients in a large pot. Bring to a boil and then simmer until the carrots are tender. When the meatballs are done, remove from the oven and place into the soup to simmer until ready to eat. If you are including pasta in this soup, you can ladle the soup over a half cup or so of pasta into each bowl. Or, you can toss all of the pasta directly into the pot of soup. Top with additional cheese if desired. Enjoy!
Italian Herb Meatball Soup https://barefeetinthekitchen.com/italian-herb-meatball-soup/