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Ingredients
  • For Meatballs:
  • 1 ½ lb lean ground beef (or ground chicken or ground turkey)
  • 2 to 3 garlic cloves, minced
  • 1 raw egg, whisked
  • ½ cup freshly grated Parmesan cheese
  • ⅓ cup plain bread crumbs
  • 2 tsp dry oregano
  • ½ tsp sweet paprika
  • Kosher salt and black pepper to taste
  • ½ to 1 cup fresh chopped parsley
  • Extra virgin olive oil (I used Private Reserve EVOO)
  • For the Soup:
  • Extra virgin olive oil (Private Reserve EVOO)
  • 1 small onion, chopped (about ½ cup)
  • 2 carrots, chopped
  • 1 small green bell pepper, cored and chopped
  • 2 celery stalks, peeled and chopped
  • 1 to 2 garlic cloves, minced
  • 5 to 6 cups broth (vegetable or beef broth)
  • 1 28-oz can peeled tomatoes with juices
  • 1 tsp dry oregano
  • ½ tsp paprika
  • Salt and pepper
  • ¾ cup dry small pasta like ditalini or small shells
  • ½ cup chopped fresh parsley
Steps
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