Meatball and Veggie Soup
Ingredients
- 1½ cups Barilla® Elbows
- 1½ lb ground beef
- ½ cup panko breadcrumbs
- 2 tsp Italian seasoning
- 1 large egg, lightly beaten
- 1 onion, chopped
- 3 carrots, sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp olive oil
- 6 cups beef broth
- 1 (29-oz) can crushed tomatoes
- 1 (14.5-oz) can diced tomatoes with Italian seasoning
- 3 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Stir together beef, breadcrumbs, seasoning, and beaten egg in a large bowl. Lightly season with salt and pepper, if desired. Shape mixture into 1-inch meatballs; arrange on a lightly greased rack over a rimmed baking sheet. Bake 15 minutes.
- Meanwhile, cook onion, carrots, celery, garlic, and rosemary in hot oil in a large Dutch oven over medium heat until vegetables are tender. Add broth, crushed tomatoes, and diced tomatoes; bring to a boil. Stir in baked meatballs and pasta.
- Reduce heat, and simmer 4 minutes. Turn off heat and let stand 10 minutes before serving. Stir in parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
455
|
455
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 31 | 31 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 951 | 951 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 0 | 0 |
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