Ingredients

The following ingredients have 4 Servings
  • 2 medium carrots, peeled
  • 2 stalks celery
  • 1 small onion, peeled
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1 tablespoon oregano
  • 1 28 ounce can crushed tomatoes in puree
  • 2 cups beef broth
  • 1 1/2 cups water
  • 16 fully cooked meatballs (you can buy the frozen kind or make them yourself – see note!)
  • Pinch each of salt and freshly ground pepper
  • 6 ounces Italian bread, cut into in 1 inch cubes
  • 1 tablespoon olive oil
  • Fresh chopped parsley

Instruction

  • Finely chop carrots, celery and onion in food processor.
  • Heat oil in large saucepan over medium heat and add vegetables. Cook for about 5 minutes until soft. Add tomato paste, garlic and oregano and stir well.
  • Add tomatoes, broth and water and bring to a simmer. Cut meatballs in half and add to soup. Simmer for ten minutes more and season to taste with salt and pepper.
  • Meanwhile, preheat oven to 425. Toss bread cubes with olive oil and arrange on a baking sheet. Bake for 12-14 minutes or until golden.
  • Ladle soup into bowls and garnish with toasted bread cubes and chopped parsley.