By: Robin Kurss

It’s not dinner to my husband David, unless there’s meat or fish involved…yet most nights, I’m happy with a bowl of soup. I found the perfect solution in this recipe…adapted from Matty Matheson’s new cookbook Soups, Salads, Sandwiches.

Makes 4 servings

INGREDIENTS:
• 2 lb ground beef or turkey
• 2 eggs
• 1 c breadcrumbs
• 7 cloves garlic, minced
• ¼ bunch parsley, chopped
• Salt and pepper
• Oil
• 1 onion, chopped
• 2 peppers, diced
• 1 Tbsp tomato paste
• 28 oz can diced tomatoes with juice
• (2)  32oz boxes broth, veggie, or chicken
• 2 c dry pasta of your choice

DIRECTIONS:

1. In a large bowl, combine meat, eggs, breadcrumbs,3 cloves of the garlic, parsley, ½ tsp salt, pepper to taste and mix until incorporated.

2. Line a baking sheet with parchment. Roll into 4 meatballs (they will be the size of a softball!). Roast on baking sheet at 400 degrees for about 15 minutes or until brown on the outside.

3. In a large pot, heat oil to cover bottom of pot. Add onion, peppers, rest of garlic and cook over medium high heat for 5 minutes. Add the tomato paste and stir, cook for 2 minutes. Pour diced tomatoes, their juice, and boxes of stock into the pot and simmer on medium heat for 20 minutes. Drop meatballs gently into the soup and simmer for another hour.

4. Add pasta and cook in soup until al dente.

5. Serve soup with 1 meatball per bowl. Garnish with extra parsley.