Meatball Soup 
:
Ingredients
– 1 lb ground beef
– 1/4 cup breadcrumbs 
– 1/4 cup grated Parmesan cheese 
– 1 egg 
– 2 cloves garlic, minced 
– 1 teaspoon dried Italian seasoning 
– Salt and black pepper to taste 
– 2 tablespoons olive oil 
– 1 small onion, chopped 
– 2 carrots, peeled and diced 
– 2 celery stalks, diced
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes 
– 1 cup pasta (such as orzo or small shells) 
– 1 cup spinach or kale, chopped
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Fresh parsley for garnish (optional)
Preparation 
1. Make Meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and black pepper. Mix until well combined, then form into small meatballs, about 1 inch in diameter.
2. Brown Meatballs: In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
4. Add Broth and Tomatoes: Stir in the beef broth and diced tomatoes. Bring to a simmer and cook for 10 minutes.
5. Cook Pasta: Add the pasta to the pot and cook according to package instructions until al dente.
6. Add Meatballs and Greens: Return the meatballs to the pot and stir in the chopped spinach or kale. Simmer for another 5 minutes until the meatballs are heated through and the greens are wilted.
7. Season and Serve: Stir in the dried basil and dried oregano. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired. Serve warm and enjoy your Meatball Soup! 
