Ingredients

1 ½ lbs ground beef

¼ cup finely minced yellow onions

2 cloves garlic, minced

⅓ cup Italian or plain breadcrumbs

1 large egg

2 teaspoons Worcestershire Sauce

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil (divided)

1 medium onion, chopped

2 large carrots, peeled and chopped

3 stalks celery, chopped

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

1 ½ teaspoon dried parsley

1 teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon garlic powder

½ teaspoon onion powder

6 cups low sodium beef broth

1 can (8 ounce) tomato sauce

1 can (14.5 ounce) fire roasted tomatoes

¾ cup mini Farfalle pasta (or ditalini, acini de pepe, or orzo)

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions

Step 1: In a large bowl, gently combine the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and black pepper. Using a 1 ½ tablespoon scoop or spoon, shape the mixture into meatballs and place them on a parchment-lined baking sheet.

Step 2: Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides, then transfer to a plate and cover to keep warm.

Step 3: In a large, heavy stockpot, heat the remaining 3 tablespoons olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes until the vegetables soften and become fragrant.

Step 4: Stir in the dried parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes while stirring constantly to release the herbs’ flavors.

Step 5: Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to medium-high and bring the soup to a boil, then reduce to a simmer. Let it cook for 7-10 minutes to meld the flavors.

Step 6: Add the mini pasta and browned meatballs to the pot. Continue simmering for about 10 minutes, or until the pasta is tender but not overcooked. Adjust salt and pepper to taste.

Step 7: Serve immediately, garnished with fresh chopped parsley for a bright finish.

Tips & Variations

For a lighter version, use ground turkey or chicken instead of beef for the meatballs.

If you prefer, substitute the mini pasta with small shells or elbow macaroni, adjusting cooking time accordingly.

Add a pinch of red pepper flakes for a subtle spicy kick.

Use fresh herbs if available, adjusting quantities to taste for a more vibrant flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if the soup has thickened. Pasta will continue to absorb liquid, so reheating may require a little extra broth to maintain the soup’s consistency.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs a day ahead. Store them covered in the refrigerator and add them to the soup during the last step of cooking.

What can I substitute for the mini Farfalle pasta?

Mini ditalini, acini de pepe, or small orzo pasta all work well as substitutes. Just keep an eye on cooking times since different pasta shapes may cook faster or slower.