1 pound ground beef 1 teaspoon minced garlic ½ teaspoon dried parsley 1 egg ¼ cup parmesan cheese ½ cup Italian breadcrumbs ½ teaspoon salt ¼ teaspoon pepper
2 teaspoons olive oil ½ cup onion finely diced 3 cloves garlic minced 15 ounces crushed tomatoes 16 ounces tomato sauce 6 cups low sodium beef broth 1 teaspoon dried Italian seasoning salt and pepper to taste 2 cups dry short pasta such as radiatore 2 Tablespoons fresh parsley chopped
Make the meatballs. In a large mixing bowl combine all of the meatball ingredients using your hands to combine.
Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with aluminum foil or sprayed with nonstick spray.
Broil for 8-10 minutes until the meatballs are lightly browned.
Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Cook for 4-5 minutes.
Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta is tender.
Top with parsley. Serve with parmesan cheese if desired.