Light Tomato Basil Meatball Soup

Light Tomato Basil Meatball Soup is a generous and solid supper loaded up with lean meatballs and crisp tomatoes and basil and will leave you fondling warmed and fulfilled! 

To begin, in a Dutch Oven, saute up your meatballs. You can without much of a stretch make them early and refrigerate them so they are all set for a speedy and simple weeknight supper. After they are marginally carmelized, include your vegetables, chicken soup and pasta sauce. Stew for 20 minutes and polish it off with some destroyed basil for a light and heavenly soup that makes certain to be a hit with everybody. 

So on an ongoing Snapisode Gaby was making pasta two different ways and referenced that she prefers utilizing new cherry tomatoes with canned tomato sauce to include some sweetness. It was a like a light went off and I considered how I had never thought of that. Obviously new tomatoes and canned tomatoes would be a magnificent matching! Obviously, that is my new go-to when making anything with canned tomato items.

Ingredients

• 1 lb. 93% lean ground beef
• 1 large chopped onion divided
• 1 egg
• 1/3 c. grated Parmesan
• 1/4 c. quick oats
• 2 Tbsp. Dijon mustard
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. salt
• 1 Tbsp. olive oil
• 1/2 bell pepper diced
• 1 1/2 c. cherry tomatoes halved
• 48 oz. chicken broth
• 12 oz. pasta sauce
• 1/2 c. fresh basil chopped

Instructions

1. In a medium bowl, using your hands, combine the ground beef, half of the onion, egg Parmesan, oats, Dijon, paprika and salt. Once the mixture is evenly distributed, form small 1 inch meatballs.
2. *(At this point, you can store the raw meatballs in the refrigerator for up to 2 days to make the soup at a later time.)
3. Once all of meatballs are formed, heat the olive oil over medium-high heat in your Dutch Oven. Place the meatballs in the kettle so all of them are touching the bottom. Allow to cook for 1 minute and turn. Cook and additional minute and add the remaining onion, red peppers and cherry tomatoes. Give everything a gentle stir and cook for 2 more minutes until the vegetables are slightly translucent.
4. Add the chicken broth and pasta sauce and simmer for 20 minutes. Add the chopped basil and cook for 2-3 more minutes. Serve immediately.

Adapted from HERE