A hearty and flavorful soup featuring tender meatballs and a medley of vegetables and pasta.
Combine the ground beef, egg, onion, breadcrumbs, salt, and pepper in a mixing bowl. Mix until well combined.
Using your hands to mix the ingredients ensures even distribution and better texture.
Shape the mixture into small meatballs, about 1 inch in diameter.
Keep your hands slightly damp to prevent the mixture from sticking.
Heat a large saucepan over medium heat and brown the meatballs on all sides. Remove and set aside.
Browning the meatballs adds a depth of flavor to the soup.
In the same saucepan, sauté the carrot, celery, and zucchini until softened.
Adding a pinch of salt while sautéing helps draw out the vegetables' natural sweetness.
Add the diced tomatoes, kidney beans, oregano, thyme, and water to the saucepan. Bring to a simmer.
Stir occasionally to prevent sticking and ensure even cooking.
Return the meatballs to the saucepan and simmer for 20 minutes.
Cover the saucepan to retain moisture and enhance the flavors.
Add the elbow macaroni and cook until tender, about 10 minutes.
Stir occasionally to prevent the pasta from sticking to the bottom.
Stir in the fresh parsley and sprinkle with grated parmesan cheese before serving.
Serve with a slice of crusty bread for a complete meal.
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