Pasta Meatball Soup

Pasta Meatball Soup

1 Lb Lean Ground Beef
1 Egg
½ Cup Bread Crumbs
¼ Cup Very Finely Chopped Onion
2 Tbsp Chopped Fresh Parsley
1 Tsp Salt
½ Tsp Pepper
6 Cups Beef Broth
1 – 28 Oz Can Diced Tomatoes
3 Med Carrots, Diced
4 Med Potatoes, Peeled & Diced
2 Onions, Chopped
1 Red Pepper, Chopped
4 Cloves Garlic, Squished
2 Tsp Crumbled Dried Basil
1 Tsp Crumbled Dried Oregano
½ Cup Uncooked Thin Egg Noodles

In A Large Bowl, With Your Hands Or - Oh, Alright - A Fork, Combine The Ground Beef, Egg, Bread Crumbs, Chopped Onion, Parsley, Salt & Pepper. Wet Hands & Roll (firmly) Into 1-inch Diameter Meatballs. Set Aside.

In A Large Stock Pot, Bring The Beef Broth To A Boil Over High Heat. Drop The Meatballs Into The Boiling Broth. When The Broth Returns To A Boil, Reduce The Heat To Medium & Let The Meatballs Cook For 5 Minutes. Add The Tomatoes & All The Juice From The Can, The Carrots, Potatoes, Onions, Garlic, Basil & Oregano. Bring The Soup To A Boil Without Stirring (you Don’t Want To Mush Up The Meatballs) Then Reduce Heat To Medium-low & Let Simmer For About 40 Minutes.

During The Last 8 Minutes, Add The Pasta & Cook Until Al Dente. Stir But Be Careful With Those Meatballs! Season To Taste With Salt & Pepper, If Necessary.

Serve Soup In Deep Bowls, With Grated Parmesan Cheese For Sprinkling