Meatballs
1/2 cup whole wheat breadcrumbs
1/2 cup milk
1/2 cup Parmesan cheese finely grated
1/4 cup fresh parsley leaves finely chopped
2 tsp kosher salt
Freshly ground black pepper
1 pound lean ground beef
Soup
4 cups beef broth or bouillon
30 oz cannellini beans 2 cans, drained and rinsed
30 oz crushed tomatoes 2 cans, undrained
2-3 cloves garlic minced
1/2 tsp kosher salt
1/4 tsp coarse ground black pepper
1 teaspoon Italian Seasoning
2/3 cup Parmesan cheese shredded
A few sprigs of fresh thyme to garnish
Meatballs
Start by preparing the meatballs.
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
In a small bowl combine the breadcrumbs and milk and allow it to soak for a bit.
In a large bowl, add all the remaining ingredients of the meatballs. Add in the soaked breadcrumbs and use your clean hands to thoroughly mix.
Take a spoonful of mixture and roll it to form a 1.5-inch diameter meatball. Place on the prepared sheet pan. Repeat with the remaining meat mixture.
Bake at 400F for about 12-15 minutes.
Soup
Once the meatballs are almost done, place the broth in a large soup pot and bring it to a boil.
Add in the cooked meatballs, beans, tomatoes, garlic, and seasonings.
Simmer over medium-low heat for about 18-20 minutes to allow the flavors to meld.
Serve soup hot and topped with shredded parmesan and fresh thyme. Enjoy!
Notes
Breadcrumbs: We use whole wheat breadcrumbs, but you can use regular or a gluten-free substitute as well.
Ground beef: Use lean ground beef for a low-fat, high-protein meal.
Beans: Cannellini beans can be substituted with great northern or navy beans.
Broth: Use canned broth or beef bouillon and hot water.
Italian seasonings: We used an Italian Seasoning mix, but you can substitute it with another brand or a homemade mix.
For tender meatballs, be careful not to overmix the meat mixture. That will make the meat tough.
To avoid overcooking, simmer the soup gently instead of boiling it.
Storage: Store in a sealed container in the fridge for up to 3 days.
Freezing: Freeze-cooled soup in a sealed container for up to 3 months. Freeze cooked meatballs for up to 3 months, then thaw and add to soup.
*adapted from https://healthyfitnessmeals.com/
RenoFoodNetwork.com 