Italian Meatball Soup

Add ground beef, breadcrumbs, cheese, egg and 1 teaspoon Italian seasoning to a large bowl. Mix to combine and portion into small to medium size meatballs.

Heat oil in a large pot. Add meatballs, making sure not to overcrowd the pan (I had to do two batches). Cook on medium high heat for 3–4 minutes on each side. Take meatballs out of the pan.

Add onion, carrots, celery and potatoes to pan. Sauté for 3–4 minutes. (If there is not enough leftover oil from the meatballs, add some more in.) Add garlic and cook for an additional minute. Stir in broth, tomatoes, remaining seasoning, bay leaves and Worcestershire sauce. Bring to a boil then simmer for 30 minutes.

Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender. Season with salt and pepper to taste.

Serve hot with Parmesan cheese and basil if desired.