Hearty Meatball Soup: A Comforting and Flavorful Meal

In a large bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper.
Mix well until all ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter. You should get around 20-24 meatballs.
Brown the Meatballs:

Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the meatballs in batches and brown them on all sides, about 5-7 minutes.
Once browned, remove the meatballs from the pot and set them aside.
Prepare the Soup Base:

In the same pot, add another tablespoon of olive oil.
Add the chopped onion and cook for about 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Simmer the Soup:

Add the carrots, celery, zucchini, and diced tomatoes (with juices) to the pot.
Pour in the beef broth, and stir in the dried basil, thyme, salt, and pepper.
Bring the soup to a simmer and cook for about 10 minutes, until the vegetables are tender.
Add the Meatballs to the Soup:

Gently add the browned meatballs back into the soup.
Let the soup simmer for an additional 15-20 minutes, allowing the meatballs to cook through and the flavors to meld together.
Serve and Garnish:

Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Serving and Storage Tips: