Tangy Tomato Meatball Soup
This tangy tomato meatball soup is the perfect comforting dish to nourish you when you're feeling under the weather. Loaded with tender meatballs, hearty vegetables, and a zesty tomato broth, this soup will soothe your soul and warm you from the inside out. Serve it with a crusty bread side for a complete and satisfying meal.
ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 red bell pepper, diced
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- Fresh basil leaves, for garnish
steps
- 1.
In a bowl, combine the ground beef, breadcrumbs, onion, garlic, oregano, basil, salt, and black pepper. Mix well and shape the mixture into small meatballs.
- 2.
Heat the olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs and set them aside on a plate.
- 3.
In the same pot, add the carrot, celery, and red bell pepper. Sauté for about 5 minutes until slightly softened.
- 4.
Pour in the beef broth, diced tomatoes, tomato paste, bay leaf, and Worcestershire sauce. Stir well and bring to a boil.
- 5.
Reduce the heat to low, add the meatballs back into the pot, cover, and simmer for 20 minutes to allow the flavors to meld together.
- 6.
Remove the bay leaf and discard. Serve the soup hot, garnished with fresh basil leaves and accompanied by your favorite crusty bread.
Releated Recipes
