Description
A creamy tomato broth with Italian style homemade meatballs and fun artisan noodles make a delicious and elegant dinner for a date night in or a delicious dinner with your family.
Ingredients
Italian Meatball Soup
1 yellow onion, diced
1 Tbsp extra virgin olive oil
4 garlic cloves, minced
3 Tbsp tomato paste
2 tsp Italian seasoning
1/4 cup of red wine
3 cups marinara sauce
1 can diced tomatoes
4 cups chicken broth
2 cups water
1/4 cup heavy cream
10 oz trotolle noodles
18–20 meatballs
Homemade Italian Meatballs
1 lb ground beef
2 eggs
1/4 cup almond flour (or bread crumbs)
1/4 cup parmesan cheese
1 tsp Italian seasoning
1 tsp red peper flakes
2 tsp minced onion seasoning
Salt + pepper to season
Instructions
- Start by making meatballs. Here’s the directions for making homemade meatballs. Preheat oven to 425°F. In a large bowl, add ground beef, eggs, almond flour, parmesan cheese, and seasonings. Mix together all the ingredients with your hands until they are thoroughly combined. Form into 12-14 even-sized meat balls. Place on a parchment paper- lined baking sheet. Cook for 22-25 minutes until reaches internal temperature of 165°F.
- While your meatballs are cooking, start making your soup. Start by chopping onions and garlic cloves.
- In a skillet over medium-high heat, add olive oil, onion, tomato paste and Italian seasoning. Cook until soft and fragrant.
- Add in wine and stir to scrape bits off the bottom of the pan.
- Pour in chicken broth, marinara, water and uncooked noodles.
- Stir, cover and cook for about 10-12 minutes or until pasta is al dente.
- Add in cooked meatballs, heavy cream and let it simmer for a couple more minutes.
- Pour in a bowl to serve and top with fresh parmesan, basil, salt and pepper.
Notes
If using frozen meatballs: Make sure you thaw them and cook them according to package instructions.