Tasty Tuesday ~ Italian Meatball Soup

Italian Meatball Soup

Ingredients:
1 tbsp Olive oil
1 Small onion, diced
4 Cloves garlic, minced
6 cups Chicken or veggie stock
2 cups Water
1 tsp Salt
1 tsp Italian seasoning
1 (14 oz) can Crushed tomatoes
½ lb Small circular pasta, or small elbow noodles
Extra fresh basil, for serving, optional
Parmesan, for serving, optional

Italian Meatballs:
1 lb Ground pork (or ground chicken)
1 Egg, beaten
½ cup Bread crumbs
2 tbsp Fresh basil, finely chopped
2 Garlic cloves, minced
2 tsp Salt
1 tsp Italian seasoning

Directions:
In a large bowl mix all of the ingredients for the meatballs and form them into 1” balls. These are “mini” meatballs.

Heat the olive oil in a large pot over medium-high heat. Saute the meatballs until browned on all sides, about 8 minutes. Set meatballs aside.

Sauté the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute longer. Note: If using chicken, you may need to add more olive oil.

Pour in the stock, water, salt, italian seasoning, crushed tomatoes and meatballs, bring to a boil.

Add pasta and reduce the heat to medium and simmer for 15-20 minutes until the pasta is tender.