Pasta Soup with Little Meatballs
For the meatballs -
- 1 slice white sandwich bread, torn into pieces
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 lbs 90% lean ground beef
For the soup -
- 8 oz dry elbow macaroni (2 cups)
- 1 Tablespoon olive oil
- 1 small onion, minced
- 2 Tablespoons tomato paste
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 1 28oz can crushed tomatoes
- 4 cups low sodium chicken broth
- 1/4 cup grated Parmesan cheese
- salt and pepper
- fresh chopped basil
How to Make It
- For the meatballs: mash the bread and milk together in a large bowl. Stir in the cheese, garlic, thyme, egg, salt and pepper. add the meat and mix until combined. With wet hands, form the mixture into 1-inch (or smaller if desired) meatballs.
- For the soup: In a non-stick skillet over medium heat, add the meatballs and cook about 5 minutes, turning halfway through. The meatballs will not be cooked through. Drain and set aside.
- Bring 4 quarts water to a boil in a Dutch oven. Add the macaroni and cook, stirring often, until al dente. Drain the macaroni, rinse under cold water, and set aside. Wipe the pot dry.
- Heat the oil in the now empty pot over medium heat until shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the the tomatoes and broth. Add the meatballs (do not stir), bring to a simmer, and cook until the meatballs are tender, about 10-15 minutes.
- Stir the pasta into the soup and season with salt and pepper to taste. Sprinkle individual portions with Parmesan and basil.
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