Hearty Meatball Soup (Print Version)

# Ingredients:

→ Meatball Mixture

01 - 1/2 cup breadcrumbs
02 - 1 pound ground beef, lean
03 - Salt and pepper for seasoning, to taste
04 - 1/4 cup chopped fresh parsley

→ Veggies and Broth

05 - 2 carrots, cut into rounds
06 - 4 cups chicken broth (low sodium)
07 - 1 onion, finely chopped
08 - 14 oz can of diced tomatoes
09 - 2 celery stalks, diced small
10 - A bit of olive oil for cooking

# Instructions:

01 - Gently mix ground beef, parsley, breadcrumbs, salt, pepper, and whatever spices you like in a big bowl until just blended.
02 - Roll the mix into small 1-inch round balls, then place them on a baking sheet lined with parchment.
03 - Warm some olive oil in a big pot over medium. Brown the meatballs on all sides for about 5 minutes, then take them out and set aside.
04 - Using the same pot, cook the celery, onions, and carrot slices for about 5 minutes until they soften up.
05 - Pour in the chicken broth and diced tomatoes. Let it all begin to boil gently.
06 - Put the browned meatballs back in. Simmer for 20 minutes so all the flavors come together.
07 - Spoon the soup into bowls and enjoy it warm. Serve with crusty bread or even over some fluffy rice.

# Notes:

01 - This warm bowl of comfort with meatballs and veggies is great for chilly days or cozy family dinners.
02 - Want extra layers of flavor? Toss in garlic or go with some Italian herbs.
03 - Leftovers stay good in the fridge for 3 days or in the freezer for up to 3 months. Keep them sealed tight!
04 - Pair this soup with some thick bread or serve it on rice if you're extra hungry.

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