Meatballs and pasta in a savory tomato broth, this Italian meatball soup is full of flavor. With simple ingredients and minimal prep, this hearty meal is on the table in less than an hour.

Ingredients

• 2 tablespoons olive oil
• 1 cup yellow onion , diced
• 1 cup carrots , diced
• 3 cloves garlic , minced
• 6 cups chicken broth
• 15 ounces canned fire roasted tomatoes
• 2 teaspoons dried oregano
• 1 teaspoons dried basil
• 2 bay leaves
• 1 pound fresh or frozen meatballs (about 1 inch diameter)
• 2 inches square parmesan rind , or ¼ cup shredded parmesan, plus more for garnish
• 1 cup orzo pasta , uncooked
• ¼ cup chopped italian parsley , plus more for garnish
• ¼ cup chopped basil , plus more for garnish

Directions

1. Add the olive oil, onions, carrots and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.
2. Add the chicken broth, tomatoes, oregano, basil, bay leaves, meatballs and parmesan rind. Increase heat to medium high and bring to a boil.
3. Once the liquid is boiling add the pasta and reduce heat to medium low. Cover and simmer for about 12 minutes, until pasta is el dente.
4. Remove the bay leaves and parmesan rind, add the chopped herbs and stir to combine. Season with salt and pepper to taste.
5. Serve immediately topped with additional chopped herbs and shredded parmesan.
6. It you've tried this recipe, come back and let us know how it was in the comments or ratings!