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. 1In a large bowl, gently 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 until glistening, about 1–2 minutes. Add the onion, celery, carrots, and bell pepper; cook 8–10 minutes, stirring occasionally, until softened.
3. 3Add the fresh garlic to the pot and cook over medium heat for 1 minute, stirring, until fragrant. Stir in the tomato paste until 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.
5. 5Once boiling, carefully add the meatballs and mini farfalle pasta to the pot. Reduce heat to medium and simmer 12–15 minutes, stirring occasionally, until the pasta is tender and meatballs are cooked through (internal temperature 160°F).
6. 6Divide the soup evenly into 6 airtight containers while hot. 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. Top with additional grated Parmesan and remaining fresh parsley.