2 tablespoons olive oil
1 medium onion chopped
2 large carrots peeled and chopped
3 stalks celery chopped
1 1/2 cups green beans trimmed and cut in one inch segments
1 1/2 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 cups low sodium beef broth
1 can (8 ounce) tomato sauce
1 can (14.5 ounce) fire roasted tomatoes
1 1/4 lbs fresh or frozen meatballs
3/4 cup Mini Farfalle pasta (ditalini, acini de pepe or orzo)
In a large heavy stockpot heat olive oil over medium heat. Add the chopped onion, carrots, celery and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes; stirring constantly.
Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs; simmer for 7-10 minutes. Add the pasta and cook for an additional 10 minutes; serve promptly.
You can use fresh or frozen turkey, beef, pork or chicken meatballs. They all taste good in the soup.
I prefer fresh vegetables but frozen can be used in a pinch.
Canned fire roasted tomatoes are tomatoes charred over an open flame before they are diced and canned. They can be found at your local grocery store with the other canned tomatoes.
If you are going to freeze or store any of this soup for later consumption remove the portion that you are going to save for a later date before adding the pasta. Hold back a proportionate amount of pasta and add it at the time that you reheat the soup.
Any small pasta will work like Mini Farfalle, ditalini, acini de pepe or orzo.
For added flavor add 1-2 tablespoons of freshly grated Parmesan Cheese