Hearty Meatball Soup

Perfect soup for the dreamy fall weather we've been having!

Hearty Meatball Soup
from the Ivory Cookbook

1 lb. ground beef
3/4 cup bread crumbs
1 egg, beaten
1 tsp. salt
2 garlic cloves, minced
2 TB. butter

3 (10 3/4-ounce) cans beef broth
2 cups water
1 (28 ounce) can crushed tomatoes
3 stalks celery, chopped
3 carrots, thinly sliced
1 tsp. oregano
1 tsp. basil
1 cup rotini pasta

Combine meatball ingredients; form into balls (can use small cookie scoop) and brown in butter for 15 minutes. Meanwhile, mix together broth, water and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano and basil. Cover and simmer. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.

*I often use the frozen meatballs from Costco.


  1. My kids would love this. They heart meatballs.

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