30 minutes light italian meatball soup

1 tbsp Extra Virgin Olive Oil
2 cup, chopped Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
8 cup Beef Broth - Swanson Low Sodium
2 cup (8 fl oz) Water, tap
0.25 cup Tomato Paste
1 cup Hunt's Fire Roasted Diced Tomato
8 oz Best Choice Whole Wheat Penne Rigate Pasta (dry) (by SQUISHIE1)
2 tbsp Parsley, dried
2 tbsp Basil
16 oz 93% Lean Ground Beef
0.5 cup Progresso Bread Crumbs - Italian Style
12 tsp Kraft grated parmesean cheese
1 tsp Garlic powder
1 tsp Onion powder
1.5 serving 2 tsp Italian Seasoning (by JULIE1933)
0.5 tsp Diamond Crystal Kosher Salt (by LADYJOY3)
.25 tsp Pepper, black
2 large Egg, fresh, whole, raw

In a large 8 quart stock pot over medium high heat, warm olive oil.

Meanwhile, chop carrots and celery. Add to warm pan. Cook vegetables for 1-2 minutes.

Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil.

Meanwhile combine all meatball ingredients (beef, breadcrumbs, Parmesan, garlic powder,onion powder, Italian Seasoning,salt, pepper, and eggs) 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.

Serving Size: makes 8 servings