Meatball Soup

Meatball Soup
2 Tbsp olive oil
1 onion chopped
2 carrots peeled and chopped
3 stalks celery chopped
handful green beans trimmed and cut in one inch segments
1 1/2 tsp dried parsley
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 liter beef broth
1 can (220 gr) tomato sauce
1 can (400 gr) fire roasted tomatoes
600 gr fresh or frozen meatballs
80 gr Mini Farfalle pasta (any small pasta)
fresh parsley, chopped
salt and pepper to taste
In a large heavy stockpot heat olive oil over medium heat. Add the chopped onion, carrots, celery and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes; stirring constantly.
Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs; season with salt and pepper and simmer for 7-10 minutes. Add the pasta and cook for an additional 10 minutes. Garnish with fresh parsley.

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