Hearty Meatball Stew

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

For the Meatballs:

1 ½ pounds ground beef

1/4 cup finely chopped yellow onions

2 garlic cloves, minced

1/3 cup breadcrumbs (Italian or plain)

1 large egg

2 tsp Worcestershire sauce

1/2 tsp kosher salt

1/4 tsp black pepper, freshly ground

3 tbsp olive oil

For the Meatball Soup:

2 tbsp olive oil

1 medium onion, diced

2 large carrots, peeled and diced

3 celery stalks, diced

1 ½ cups green beans, trimmed and cut into one-inch pieces

1 ½ tsp dried parsley

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp garlic powder

1/2 tsp onion powder

6 cups low sodium beef broth

1 can (8 oz) tomato sauce

1 can (14.5 oz) fire-roasted tomatoes

3/4 cup Mini Farfalle pasta (or ditalini, acini de pepe, or orzo)

Fresh parsley, chopped (for garnish)

Salt and pepper, to taste

Directions

In a large bowl, gently combine ground beef, yellow onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and black pepper. Form into meatballs using a 1.5 tablespoon scoop for uniform size, and place on a baking sheet lined with parchment paper.

In a skillet over medium to medium-high heat, heat 2 tablespoons of olive oil. Brown the meatballs in batches without overcrowding the skillet, adding more oil as needed. Transfer meatballs to a plate and cover to keep warm.

In a large stockpot, heat olive oil over medium heat. Sauté onion, carrots, celery, and green beans for 7-8 minutes until tender and aromatic. Stir in parsley, oregano, basil, garlic powder, and onion powder; cook for 2 minutes, stirring constantly.

Add beef broth, tomato sauce, and fire-roasted tomatoes to the pot. Increase heat to medium-high, bring to a boil, then simmer for 7-10 minutes. Add pasta and meatballs, simmering for another 10 minutes until pasta is tender. Serve immediately to prevent overcooking of pasta.