1 Tbsp Extra Virgin Olive Oil
4 carrots, peeled and sliced
1 cup of diced onion
2 large garlic cloves, minced
8 cups of low sodium beef broth
2 cups of water
1 6 oz can of tomato paste
1 14.5-oz can of diced tomatoes
½ lb Orzo or Macaroni pasta
2 Tbsp chopped Italian parsley
2 Tbsp chopped basil
1 lb lean ground beef (90/10 or higher, you won't be able to drain the grease!)
½ cup Italian breadcrumbs
¼ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
2 large egg whites
Warm olive oil in a large 6-8 quart stock pot over medium high heat
Chop carrots, onions, and garlic. Add the carrots and onions to warm pan, and cook for 3-4 minutes. Add garlic and cook an addition 1 minute.
Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil.
Meanwhile combine all meatball ingredients in a large bowl. Mix with hands to combine. Using a 1 tablespoon scoop to portion, lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow to boil for 5 minutes. Stir meatballs gently.
Add pasta. Cook 10 minutes or until pasta is done. Add basil and parsley, stir and serve. ENJOY! :)