1 pound frozen meatballs
2 TBSP olive oil
1/2 medium onion, diced
4 cloves garlic, minced
1 28 oz can crushed tomatoes
4 cups beef bone broth
3 TBSP Italian Seasoning, I use
1 lb fusilli pasta
1/4 cup fresh basil torn & chopped
Salt & pepper to taste
Parmesan cheese (for serving)
1.Add the olive oil and onions to a soup pot over medium-high heat and sauté for 4-5 minutes.
2. Stir in the garlic and cook for 30 seconds, until fragrant.
3. Stir in the crushed tomatoes, beef broth, Italian seasoning, and meatballs. Increase the heat to high and bring to a boil.
4. Add the pasta once it’s boiling.
5.Reduce the heat and simmer it
(covered, with the lid slightly open)
for about 15 minutes. Stir it a few times to ensure the pasta isn’t sticking to the pot. You may need to add water, the soup should be brothy.
6. Stir in the basil and season with salt
pepper as needed. Serve with
parmesan grated over top if desired.