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Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!