Aunt Fanny's Pasta Soup with Little Meatballs

By charlotteh371

Ingredients

• MEATBALLS
• 2 slices hearty white bread, torn into large pieces
• 1/2 cup milk
• 1/2 cup grated Parmesan Cheese
• 4 garlic cloves, minced
• 2 tsp. minced fresh thyme
• 1 large egg, lightly beaten
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 pound 90 percent lean ground beef
• SOUP
• 8 ounces dry elbow macaroni (2 cups)
• Salt
• 2 tbsp. olive oil
• 1 onion, minced
• 2 tbsp. tomato paste
• 4 garlic cloves, minced
• 1 tsp. minced fresh thyme
• 2 (28-oz.) cans whole tomatoes
• 4 cups low-sodium chicken broth
• Pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Preparation

Step 1

1. FOR THE MEATBALLS: Mash the bread and milk together in a large bowl. Stir in the cheese,garlic, thyme,egg, salt, and pepper. Add the meat and mix with your hands until well combined. With wet hands, form the mixture into 1-inch meatballs.
2. FOR THE SOUP: Meanwhile, bring 4 quarts water to a boil in a Dutch oven. Add the macaroni and 1 tbsp. salt and cook, stirring often, until al dente. Drain the macaroni and rinse under cold water, and set aside. Wipe the pot dry with paper towels.
3. Heat the oil in the pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 5-7 minutes. Stir in the tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the tomatoes and broth and, using a potato masher, mash the tomatoes until broken into bite-sized pieces. Add the meatballs to the soup (do not stir), bring to a simmer, and cook until the meatballs are tender, 10-15 minutes.
4. Stir the pasta into soup and season with salt and pepper. Sprinkle with cheese and basil before serving.