Ingredients
- 1 pound lean ground beef
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
- 1 whole egg
- 1 teaspoon Italian seasoning
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 3 medium carrots, diced
- 3 stalks of celery, diced
- 2 cups potatoes, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (15 ounce) can fire roasted tomatoes, undrained
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon worcestershire sauce
- salt and pepper
- parmesan cheese for serving, if desired
- basil for serving, if desired
Instructions
- Add ground beef, breadcrumbs, cheese, egg and Italian seasoning to a large bowl. Mix to combine and portion into small / medium size meatballs.
- Meanwhile heat oil in a large pot.
- Add meatballs making sure not to over crowd the pan. (I had to do two batches).
- Cook on medium high heat for 3-4 minutes on each side.
- Take meatballs out of the pan.
- Add in onion, carrots, celery and potatoes. Sauté for 3-4 minutes. (If there is not enough leftover oil from the meatballs add some more in.)
- Add in garlic and cook for an additional minute.
- Stir in broth, tomatoes, seasoning, bay leaves and Worcestershire sauce.
- Bring to a boil then simmer for 30 minutes.
- Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot with parmesan cheese and basil if desired.
Source : allrecipes.Com