Italian Meatball Pasta Soup

Instructions

1. For the meatballs: In a large bowl, combine minced meat, breadcrumbs, Parmesan cheese, oregano, basil, garlic powder and red pepper flakes. Season with salt and pepper. Using your hands, stir until well combined. Divide the meat into 30-35 meatballs.
2. Heat 1 tablespoon sunflower oil in a pan over medium heat. Add meatballs, and cook until all sides are browned, about 2-3 minutes. Transfer to a plate, covered with kitchen paper plate.
3. Add 1 tablespoon sunflower oil to a pot. Add garlic, onion, carrots, red pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the thyme.
4. Whisk in chicken stock and bay leaves. Bring to a boil. Stir in the pasta, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 15 minutes. Stir in lemon juice and parsley; season with salt and pepper to taste.

• Servings : 6
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, recipes for spring, recipes for summer, recipes for winter, Soups
• Ingredient : Bay leaf, Carrots, Celery stalk, Chicken stock, Garlic, Ground black pepper, Lemon juice, Onion, Parsley, Red peppers, Rosemary dry, Salt, Sunflower oil, Thyme, Thyme leaves, паста