Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 3 celery stalks, sliced
- 4 cups beef or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, egg, salt, and pepper. Form into meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside.
- Add chopped onion, carrots, and celery to the pot; sauté until vegetables are tender, about 5 minutes.
- Pour in broth and diced tomatoes, add oregano and basil. Bring to a boil.
- Return meatballs to the pot, reduce heat, and simmer for 20 minutes.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg