Meatball Soup

SERVES: 2

CALORIES: 640

CARBS: 52 g

FIBER: 18 g

MEATBALLS

1. SOAK for 10 minutes

   1. • 3 T Panko

      • 2 T milk

2. MIX spices

   1. • 1/2 t basil, dried

      • 1/2 t oregano, dried

      • 1/4 t pepper

      • 1/4 t salt

      • 1/4 t garlic grains

      • 1/4 t marjarom

      • 1/8 t fennel powder

      • 1/8 t rosemary powder

      • 1/8 t onion grains

3. GENTLY MIX everything together and ROLL into 3/4" balls

   1. • 1/2# ground beef

      • 25 g egg, whisked

      • 2 cloves garlic, crushed (1 t)

      • 3 T parmesan, grated

      • 2 T parsley, minced

      • PLACE meatballs on baking sheet, SPAY with oil

      • BAKE at 375 degrees for 15-20 minutes

SOUP

4. SAUTE 5 minutes

   1. • 1 T olive oil

      • 1/4 cup onion, diced

      • 1/4 cup celery, sliced

      • 1/4 cup carrots, sliced

5. ADD and BLOOM

   1. • 1/2 t basil, dry

      • 1/2 t oregano, dry

      • 1/8 t Aleppo pepper flakes

      • 1 clove garlic, crushed

      • S&P

6. ADD and SIMMER 10 minutes covered

   1. • MEATBALLS, cooked

      • 3 cups broth

      • 1 can fire tomatoes

      • 1 can kidney beans, rinsed and drained

      • 1/4 cup ditalini

7. OFF HEAT top with:

   1. • 2 T parsley, minced

8. SERVE with grated parmesan