Light Italian Meatball Soup

Recipe lightly altered from Parade by: Amber (Dessert Now, Dinner Later!)

1 Tbsp Olive Oil
4 carrots, peeled & diced (or about 12-14 thick baby carrots thinly sliced)
2 celery rib, washed & diced
8 cups low sodium beef broth
2 cups water (I left this out, but the noodles soaked up the majority of the liquid as it sat while we were eating which actually made a nice leftovers dish.)
4 Tbsp tomato paste
1 (14.5oz) can fire roasted diced tomatoes with garlic (I used S&W Petite Cut Tomatoes Diced with Sweet Onions & Roasted Garlic in Rich Juice)
1/2 lb Ditalini Pasta
2 Tbsp chopped Italian parsley
2 Tbsp chopped basil

Meatballs:
1 lb 97% lean ground beef
1/2 cup Italian breadcrumbs
1/4 cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp fennel
1 large egg

Make meatballs by combining all the ingredients into a large bowl. Mix with hands to combine. Use a 1 Tbsp scoop to portion the meat, & then roll the meatballs in your hands to make them nice & round.

In a large 8 quart non-stick stock pot over medium high heat, sear the meatballs on two sides. Don't cook all the way through. Remove meatballs & save on a plate. (You can eliminate this step & just add the meatballs in step #5, but I think searing them adds good flavor.)

Return stock pot to the stove & warm olive oil. Add carrots & celery. Cook for 1-2 minutes.

Add broth, water, tomato paste, & tomatoes. Stir to combine. Cover & bring to a boil.

Drop seared meatballs into the broth. Cover the pot & allow to boil for 5 minutes. Stir meatballs gently.

Add pasta & cook an additional 10 minutes or until pasta is done. Add basil & parsley; stir & serve.

Serves 8
http://www.dessertnowdinnerlater.com/2013/10/light-italian-meatball-soup.html