- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 large carrots peeled and chopped
- 3 stalks celery chopped
- 1 1/2 cups green beans trimmed and cut in one inch segments
- 1 1/2 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 cups low sodium beef broth
- 1 can (8 ounce) tomato sauce
- 1 can (14.5 ounce) fire roasted tomatoes
- 1 1/4 lbs fresh or frozen meatballs
- 3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)
- fresh parsley, chopped
- salt and pepper to taste
- In a large heavy stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes, stirring constantly.
- Pour in beef broth, tomato sauce, fire-roasted tomatoes, and meatballs; simmer for 7-10 minutes. Add the pasta and cook for an additional 10 minutes. Garnish with chopped fresh parsley, season with salt and pepper to taste, and serve promptly.
- You can use fresh or frozen turkey, beef, pork, or chicken meatballs. They all taste good in the soup.
- I prefer fresh vegetables but frozen can be used in a pinch.
- Substitute chicken broth if you using ground turkey.
- Canned fire-roasted tomatoes are tomatoes that are charred over an open flame before they are diced and canned. They can be found at your local grocery store with other canned tomatoes.
- If you are going to freeze or store any of this soup for later consumption, remove the portion you will save for a later date before adding the pasta. Hold back a proportionate amount of pasta and add it when you reheat the soup.
- Any small pasta will work like Mini Farfalle, ditalini, acini de pepe or orzo.
- For added flavor, add 1-2 tablespoons of freshly grated Parmesan Cheese to each soup bowl.
- Store leftovers in an airtight container in the fridge for up to 3 days.