Using a heavy pot, turn the heat to just below medium and let your pot warm up, then add the oil and let that heat up, as well. When your oil starts to shimmer in the pan, add the carrots and onion, and turn the heat down just a little bit.
2 tablespoons oil, 1 cup carrots, 1 cup onion
In a separate bowl, add your ground beef, egg, salt, pepper, breadcrumbs, parsley, and basil. Mix the ingredients by hand, until they're mixed throughout the meat evenly. Next, form golf ball size meatballs.
1 pound ground beef, 1 cup breadcrumbs, 1 large egg, 1/4 cup fresh parsley, salt and pepper, 1/4 cup fresh basil
Once your meatballs are formed, check on onion and carrots. The onions should be translucent without browning. Add the chicken stock and the diced tomatoes to the pot, including the juice with the canned tomatoes.
4 cups chicken broth, 1 can fire roasted diced tomatoes
Bring the mixture to a boil, turning the heat up slightly to help speed the process along. Once it is boiling, add the meatball, one by one to ensure they don't splash. If any are protruding from the broth, stir gently to ensure they are all beneath the surface. Turn the heat down to a simmer and let cook for 10 minutes.
After ten minutes of simmering, add pasta and stir to distribute. Let this cook for another seven minutes, then serve immediately.
1 cup uncooked pasta
Top each bowl with fresh grated Parmesan and some fresh basil leaves to add a special presentation.
While you can make this with dried basil and parsley (use one-third the amount called for in the recipe if using dried herbs instead of fresh as they’re more concentrated when dried), I prefer to use fresh basil and parsley in this Italian meatball soup.
For more tips and tricks, be sure to read the full article above.