Ingredients:

  • 1 lb (454g) ground beef (80/20 blend recommended)
  • 1/2 lb (227g) ground pork
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (30g) finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) breadcrumbs (Italian seasoned is great)
  • 1/4 cup (60ml) milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth or vegetable broth
  • 28 oz (794g) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 1 cup (100g) small pasta shapes (ditalini, orzo, acini di pepe)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large bowl, gently combine all meatball ingredients until just mixed. Be careful not to overmix – tough meatballs are no one's friend!
  2. Roll the meat mixture into small, 1-inch meatballs.
  3. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  4. Pour in chicken or vegetable broth and crushed tomatoes. Stir in oregano, basil, red pepper flakes (if using), and bay leaf. Bring to a simmer.
  5. Gently drop the meatballs into the simmering broth. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through.
  6. Add the pasta to the soup and cook according to package directions, or until tender.
  7. Remove the bay leaf. Season the soup with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley and grated Parmesan cheese. Mangia!