This stick-to-the-ribs soup is ready to serve in a speedy 40 minutes, thanks to prepared roasted garlic marinara sauce and store-bought seasoned breadcrumbs.
- 1 1/4 lb ground beef
- 2 c baby bella mushrooms, finely chopped
- 1/4 c grated Parmesan cheese
- 1/4 c Italian-style dry breadcrumbs
- 1 egg
- 1 clove garlic, minced
- 3 tsp fennel seeds, finely crushed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 jar roasted garlic marinara pasta sauce with vegetables
- 2 1/2 c low-sodium chicken broth
Heat oven to 425 degrees Fahrenheit. Generously coat large rimmed baking sheet with cooking spray. In large bowl, gently stir together ground beef, baby bella mushrooms, grated Parmesan cheese, Italian-style breadcrumbs, egg, minced garlic, 1 teaspoon fennel seeds, salt, and pepper until just combined. Shape into 24 meatballs; place on baking sheet. Bake 12 minutes or until no longer pink in centers.
Meanwhile, in large pot, combine roasted garlic marinara sauce, low-sodium chicken broth and remaining fennel seeds over medium-high heat. Bring to a boil; reduce heat to medium-low. Cook 10 minutes more, until heated through and flavors are blended, stirring occasionally and adding meatballs during last 3 minutes of cooking time. Serve hot. If desired, garnish soup with fresh parsley.