If using plain tomato paste, increase Italian seasoning to 1 tsp (5 mL) in the meatballs. These meatballs may look slightly pink inside even when thoroughly cooked because of the tomato paste.
| Meatballs: |
| ¾ lb (375 g) |
Extra Lean or Lean Ground Beef |
| ½ cup (125 mL) |
fresh whole wheat bread crumbs |
| 3 tbsp (45 mL) |
Italian flavoured tomato paste |
| ¼ cup (50 mL) |
chopped fresh parsley |
| ¼ cup (50 mL) |
EACH finely grated carrot and finely chopped green onions |
| ½ tsp (2 mL) |
crushed, dried Italian seasoning |
| Soup: |
| 1 tbsp (15 mL) |
olive oil |
| 1 cup (250 mL) |
chopped onion |
| 2 |
cloves garlic, minced |
| ½ tsp (2 mL) |
crushed, dried Italian seasoning |
| 1 container (900 mL) |
chicken broth |
| ⅓ cup (75 mL) |
dried orzo or alphabet pasta |
| 1 cup (250 mL) |
frozen peas |
| 1 cup (250 mL) |
sliced grape tomatoes |
| |
grated Parmesan cheese, chopped parsley and pepper |
- Combine beef, bread crumbs, tomato paste, 1 tbsp (15 mL) water, parsley, carrot, onions and Italian seasoning in medium bowl. Shape level tablespoonfuls (15 mL) of the mixture into meatballs (about 32). Set aside.
- Heat oil in a large saucepan over medium heat. Add onion, garlic and Italian seasoning. Cook 5 minutes, stirring occasionally. Add broth to pan; bring to a boil. Add pasta and meatballs and return to a simmer. Simmer, covered, over low heat 15 to 20 minutes, until digital instant read thermometer inserted into several meatballs reads 160°F (71°C). Add peas and tomatoes to soup. Reheat to serving temperature.
- Ladle into shallow soup bowls; sprinkle with parsley, Parmesan and pepper.