Italian Meatball Soup

My family loves meatballs, so this soup was a big hit.  My kids are picky when it comes to soup, but they even ate the veggies in this.  This recipe was adapted from Emeril Lagasse.

Meatballs:

1 lb lean ground beef (93/7)
2 eggs
1/3 cup grated parmesan cheese
1/4 cup Italian breadcrumbs
1/4 cup flat leaf Italian parsley, chopped
2 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes

In a large bowl, add all ingredients and mix together using your hands.  Form small meatballs using about a tablespoon of meat.  Set meatballs on a plate. 

In a large non-stick skillet over medium heat, add 2 T olive oil.  Add 1/2 of the meatballs and brown on all sides.  Remove to plate.  Brown the remaining meatballs and return to plate.

Soup Ingredients:

1 T olive oil
1 medium yellow onion, chopped
1 cup mushrooms, sliced
1 cup carrots, sliced
3 cloves garlic, minced
1 quart beef broth (4 cups)
3 cups water
1 can diced tomatoes with juice
1 small can tomato paste
2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes
1 cup ditalini pasta
2 cups baby spinach

In a large soup pot over medium heat, add the olive oil.  Add the onions, mushrooms, carrots, and garlic and saute until onions are translucent, about 7 minutes.  Add the beef broth, water, diced tomatoes, tomato paste, and seasonings.  Gently add the meatballs to the soup and bring to a boil.  Lower heat to simmer and cook for 30 minutes, stirring often.  Add the ditalini pasta and simmer for another 15 minutes, or until pasta is tender.  Turn off the heat and stir in the baby spinach.

Ladle up in soup bowls and top with grated parmesan cheese.  Enjoy!