Ingredients:

  • 1 lb (450 g) Ground Beef (80/20 lean)
  • 1/2 cup (60 g) Panko Breadcrumbs
  • 2 Tbsp (30 ml) Whole Milk
  • 1 Large Egg, lightly beaten
  • 1/4 cup (25 g) Grated Parmesan Cheese
  • 2 Tbsp (15 g) Fresh Parsley, chopped
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt (for meatballs)
  • 1/2 tsp Black Pepper, freshly ground (for meatballs)
  • 2 Tbsp (30 ml) Olive Oil, extra virgin
  • 1 medium Yellow Onion, small dice
  • 1 medium Carrot, small dice
  • 1 stalk Celery, small dice
  • 3 cloves Garlic, minced
  • 2 Tbsp (35 g) Tomato Paste
  • 5 oz can (411 g) Diced Tomatoes, undrained
  • 6 cups (1.4 Litres) Chicken or Beef Broth, low sodium
  • 1 Bay Leaf
  • 4 oz (115 g) Spaghetti, broken into 1-inch (2.5 cm) pieces
  • 1/4 cup (15 g) Fresh Basil, chopped (for garnish)
  • Extra Parmesan & Olive Oil (To Serve)

Instructions:

  1. Prep the Meatball Mix: In a large bowl, combine milk and panko breadcrumbs and let sit for 2 minutes to soften. Add the ground meat, egg, Parmesan, parsley, oregano, garlic powder, salt, and pepper.
  2. Mix Gently: Using your hands, mix the ingredients just until combined, taking care not to overmix.
  3. Shape: Roll the mixture into small, bite-sized meatballs (about 1 inch / 2.5 cm diameter). You should yield approximately 30-35 meatballs.
  4. Sear the Meatballs: Heat olive oil in the Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides, about 4–5 minutes per batch. Remove the seared meatballs to a plate.
  5. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion, carrot, and celery to the pot, scraping up any browned bits (fond) left by the meatballs. Sauté until the vegetables are softened, about 5–7 minutes.
  6. Bloom the Paste: Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens slightly and smells fragrant.
  7. Simmer the Soup: Pour in the broth, canned diced tomatoes, and the bay leaf. Bring the mixture to a rolling boil, then reduce the heat and simmer for 15 minutes to allow the flavours to meld.
  8. Return Meatballs: Gently nestle the seared meatballs back into the simmering broth. Cook for 5 minutes, ensuring they are heated through.
  9. Add Pasta: Increase the heat to bring the soup back to a gentle boil. Add the broken spaghetti pieces. Cook for the time specified on the pasta packet minus 2 minutes (usually 6–8 minutes total).
  10. Rest and Serve: Remove the bay leaf. Check seasoning and adjust salt and pepper. Ladle the soup into bowls. Garnish generously with fresh basil, extra grated Parmesan, and a drizzle of olive oil.