Meatball Soup Gelson's
Tender meatballs in a flavorful broth with veggies make for a hearty weeknight soup. Perfect for early fall dining!
Ingredients
- 1 lb Gelson’s 80/20 ground beef
- 3 garlic cloves, minced
- 1 large Gelson’s egg
- ½ cup grated Parmesan cheese
- ⅓ cup plain bread crumbs
- 2 tsp Gelson’s dried oregano
- ½ tsp Gelson’s ground paprika
- 1 cup chopped fresh parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ Tbsp Gelson’s 100% California extra virgin olive oil, plus more for oiling the baking sheet
- 2 Tbsp Gelson’s 100% California extra virgin olive oil
- 1 small onion, small diced
- 2 carrots, small diced
- 1 small green bell pepper, cored and small diced
- 2 garlic cloves, minced
- 5 cups vegetable broth
- 1 28-oz can whole peeled tomatoes
- 1 tsp Gelson’s dried oregano
- 1 cup dry small pasta shells
- ½ cup chopped fresh parsley
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