👩🍳 Instructions
- Make the meatballs: Mix beef, egg, Parmesan, bread crumbs, oregano, paprika, parsley, and half the garlic. Season with salt and pepper. Form into 1½ tbsp-sized balls and broil for 5–8 minutes until browned.
- Sauté veggies: In a large pot, heat olive oil and cook onion, carrot, celery, bell pepper, and remaining garlic for 5 minutes.
- Simmer the soup: Add broth, tomatoes, remaining oregano and paprika. Season and simmer for 10 minutes.
- Add meatballs and pasta: Cook until pasta is tender and meatballs are fully cooked, about 10 minutes.
- Finish and serve: Stir in remaining parsley and top with Parmesan and red pepper flakes if desired.
This soup is hearty, rich in flavor, and comes together in under an hour. Want a shortcut version using frozen meatballs or spaghetti noodles instead? I’ve got that too!
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