Meatball Soup

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  80/20 Ground Beef(454g)

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

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  Egg, Whole, Large(50g)
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  Worcestershire Sauce(8g)

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

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  Bread Crumbs, Dry, Plain(80g)
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  Parsley, Fresh(45g)
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  Parmesan Cheese(80g)

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

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  Garlic
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  Italian seasoning(5g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  1 teaspoon sea salt
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  Olive oil(30g)

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

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  Yellow Onion
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  Celery
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  Carrots
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  Bell Pepper
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  Garlic
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  Tomato Paste(30g)
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  Low Sodium Chicken Broth(960g)
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  Low Sodium Beef Broth(480g)
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  Canned Diced Tomatoes
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  Paprika, Ground(15g)
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  1 teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Pasta, Farfalle, Mini, White, Dry(170g)

Instructions

1. 1Make the meatballs. Turn the oven to broil on high with a rack in the center. Line a rimmed sheet pan with parchment paper.
2. 2In a large bowl, gently combine the beef, egg, Worcestershire, breadcrumbs, half of the parsley, parmesan, garlic, Italian seasoning, garlic powder, onion powder, and salt. Mix well, then with wet hands, form golf ball–size meatballs (about 1½ tablespoons each) and place on the prepared sheet pan. You should have about 35 meatballs. Broil for 8 to 10 minutes, or until beginning to brown. Remove the sheet pan from the oven and set aside.
3. 3Meanwhile, make the soup. Heat the oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, and bell pepper. Cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the tomato paste until combined. Add in the chicken stock, beef stock, 2 cups of water, tomatoes, paprika, salt, and pepper and stir to combine. Increase the heat to high and bring to a boil.
4. 4Once the soup is boiling, add the meatballs and the pasta, reduce the heat to medium, and simmer, stirring occasionally, until the pasta is tender and the meatballs are cooked through, about 15 minutes.
5. 5Serve the soup topped with Parmesan and remaining parsley.