Nothing says old school comfort food like tender homemade pure beef meatballs and pasta in a rich tomato broth after a busy day, or a cold January evening.
|Prep Time||20 Minutes|
|Cook Time||35 Minutes|
- 1 Pound Lean Ground Beef
- 3 Cloves garlic minced
- 1 1/2 Teaspoon Italian Seasoning preferably homemade
- 1 Large Egg lightly beaten
- 1/3 Cup Parmesan cheese finely grated
- 1/3 Cup Gluten-Free Flour I use Bob's Red Mill 1 to 1 Brand
- 1/4 Teaspoon sea salt
- 1/4 Teaspoon black pepper
For the Soup
- 2 Teaspoons extra virgin olive oil
- 1/2 Cup Onion diced
- 2-3 Medium Carrots diced
- 1 15 Ounce Can Crushed or Diced Tomatoes undrained
- 1 15 Ounce Can Italian Tomato Sauce I like Dei Fratelli Brand
- 6 Cups Low Sodium Beef Broth I use homemade
- 1 Teaspoon Italian Seasoning preferably homemade
- Sea Salt and Black Pepper to taste
- 3/4 Cup Gluten-Free Pasta Shells I use Tinkyada Brand
- 2 Tablespoons fresh parsley chopped
- Parmesan cheese for serving, optional
For the Soup
- 1. Preheat oven to 375°F.
- 2. Spray a baking sheet with cooking spray. Set aside.
- 3. In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning,
- 4. Make a well in the center and the beaten egg.
- 5. Sprinkle mixture with cheese, flour, salt, and pepper.
- 6. Mix to combine ingredients. Avoid overmixing.
- 7. With your hands or a small scoop, shape the meat mixture into small balls (1/2 inch to 3/4 inch in size).
- 8. Bake 8-10 minutes or until meatballs are lightly browned.
- 9. While the meatballs are baking, heat olive oil in a large pot over medium heat.
- 10. Add onion, celery and carrots. Saute 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and black pepper, to taste.
- 11. Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
- 12. Top with parsley. Serve with grated Parmesan cheese if desired.
- 13. Enjoy!
- You can find the recipe for Homemade Italian Seasoning here:
- If desired, substitute 50% pork, or a combination of beef, pork & veal often sold as meatloaf mix.
- To keep meatballs light, avoid overmixing meat mixture. Overmixing will make meatballs or meatloaf heavy and dense.
Share this Recipe