Meatball Soup

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  1 lbs 80/20 Ground Beef

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  1 Egg, Whole, Large(44g)
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  1.5 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.3 cup Bread Crumbs, Dry, Plain
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  3 tbsp Parsley, Fresh
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 Garlic(6g)
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  1 tsp Italian seasoning
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  1 tsp 1 teaspoon sea salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  3 Celery(120g)
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  2 Carrots(122g)
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  1 Bell Pepper(119g)
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  2 tbsp Tomato Paste
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  4 cup Low Sodium Chicken Broth
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  2 cup Low Sodium Beef Broth
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  14.5 oz Canned Diced Tomatoes
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  1 tbsp Paprika, Ground
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  1 tsp 1 teaspoon sea salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  6 oz Pasta, Farfalle, Mini, White, Dry

Instructions

1. 1In a large bowl, combine the ground beef, eggs, Worcestershire sauce, bread crumbs, half of the parsley, grated Parmesan, fresh garlic, Italian seasoning, garlic powder, onion powder, and salt. With wet hands, form golf ball–size meatballs (about 1½ tablespoons each)—you should have approximately 35 meatballs.
2. 2Heat the olive oil in a large pot over medium heat for 1–2 minutes until glistening. Add the onion, celery, carrots, and bell pepper; cook 8–10 minutes over medium heat, stirring occasionally, until softened and translucent.
3. 3Add the fresh garlic to the pot and cook for 1 minute over medium heat, stirring, until fragrant. Stir in the tomato paste until fully combined.
4. 4Add the chicken broth, beef broth, 2 cups of water, diced tomatoes, paprika, salt, and pepper to the pot. Increase heat to high and bring to a boil, about 5–7 minutes, until large bubbles break the surface.
5. 5Carefully add the meatballs and mini farfalle pasta to the boiling broth. Reduce heat to medium and simmer 12–15 minutes, stirring occasionally, until the pasta is tender and meatballs reach an internal temperature of 160°F.
6. 6Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a pot over medium heat for 5–7 minutes until steaming throughout. Top with additional grated Parmesan and the remaining fresh parsley.