Meatball Soup

1

Preheat the oven to 425°F and line a baking sheet with parchment paper.

2

In a shallow bowl, add the ground beef, half of the oil, breadcrumbs, half of the pureed onion, half of the minced garlic, half of the salt and half of the pepper. Mix well to combine. Form the beef into mini meatballs and place on the baking sheet. Bake for ten minutes and then switch to broil and bake for another five minutes. Remove from the oven and set aside.

3

In a large pot or dutch oven, heat the remaining olive oil over medium heat. Add the remaining pureed onion, minced garlic, salt and pepper. Sauté for 30 to 60 seconds, stirring consistently.

4

Add the crushed tomatoes, beef broth and Italian seasoning. Stir to combine.

5

Add the baked meatballs and bring to a boil. Reduce the heat to a simmer for fifteen minutes then add the pasta. Cook for another 10 to 12 minutes or until the pasta is al dente.

6

Divide into bowls and top with mozzarella. Enjoy!

7

Notes: Refrigerate leftovers in an airtight container for up to three days. You can use a blender or a grater to puree the onion. Tubetti rigati is a smaller shape of pasta like elbows or shells. You can use any shape you like but keep in mind the amount you put in the soup will vary based on the size. Too much could make the soup too thick. You can also use gluten-free bread crumbs and pasta.