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.
- 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.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set