Easy and Delicious Mini Meatball Soup

Steps

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1. 1
   Heat olive oil in a Dutch oven or large pot, add diced onion, and sauté for a few minutes until softened.
   ▶ ≈1:15
2. 2
   Add minced garlic and cook for about 30 seconds until fragrant.
   ▶ ≈2:14
3. 3
   Add crushed tomatoes (optional: add a splash of Calabrian chili oil for extra heat) and stir.
   ▶ ≈3:30
4. 4
   Pour in beef stock and milk, add torn fresh basil, Italian seasoning, and garlic and herb seasoning, then stir.
   ▶ ≈3:54
5. 5
   Partially cover the pot and bring to a boil over medium-high heat.
   ▶ ≈4:30
6. 6
   While soup comes to boil, make the meatballs: combine ground beef, grated garlic, grated Parmesan, breadcrumbs, egg, salt, a pinch of Italian seasoning, and finely chopped fresh basil or parsley in a bowl. Mix gently with clean hands until just combined.
   ▶ ≈4:45
7. 7
   Roll the mixture into small meatballs and set aside so they cook evenly when added to the soup.
   ▶ ≈6:45
8. 8
   Once soup is boiling, carefully add meatballs (make sure soup is at a boil). Add Parmesan rind if using. Reduce heat and gently simmer for about 20 minutes until meatballs are tender and cooked through.
   ▶ ≈7:15
9. 9
   After 20 minutes, remove the basil stem and Parmesan rind. Season with salt and pepper to taste.
   ▶ ≈7:42
10. 10
    Add ditalini pasta and cook for about 7 to 8 minutes until tender. The soup will become thick and creamy as the pasta absorbs the broth.
    ▶ ≈8:18
11. 11
    Ladle into bowls and serve hot, garnished with additional grated Parmesan and freshly cracked black pepper if desired.
    ▶ ≈9:00