Lasagna Soup with Beef Meatballs | Hearty & Creamy

Finely dice the onions. Mix half of the onions with the ground beef in a bowl. Add two pressed garlic cloves and half of the chopped parsley. Season with salt and pepper. Mix everything well and form small meatballs with a diameter of approx. 2-3 cm.

Place the meatballs on a baking sheet lined with parchment paper, drizzle with a little olive oil, and bake in a preheated oven at 180 °C (top/bottom heat) for approx. 30 minutes.

Sauté the remaining onions in a large pot with 2 tbsp olive oil until golden brown. Slice the remaining garlic, and briefly roast it. Add the diced and strained tomatoes. Pour in the beef broth. Stir in the remaining parsley and half of the basil. Season with salt and pepper and simmer over medium heat for approx. 15 minutes.