Meatball and Vegetable Soup

1. 1

   Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well.

2. 2

   Using moistened palms, shape mixture into 1-inch diameter meatballs.

3. 3

   Bring broth to boil in heavy large Dutch oven over high heat.

4. 4

   Drop in meatballs and cook 5 minutes.

5. 5

   Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano.

6. 6

   Reduce heat to medium.

7. 7

   Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes.

8. 8

   Season to taste with salt and pepper.

9. 9

   Ladle soup into deep bowls.

10. 10

    Sprinkle soup with remaining 2 tablespoons parsley and serve.

* Per serving · 4 servings · Values may vary.