Tomato Basil Meatball Soup

INGREDIENTS:

• 1 lb lean ground beef
• 1 large chopped onion (divided)
• 1 egg
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon Himalayan sea salt
• 1 tablespoon olive oil
• ½ bell pepper (diced)
• 1.5 cup cherry tomatoes (halved)
• 48 oz chicken broth
• 12 oz pasta sauce, NO sugar added
• ½ cup fresh basil (chopped)

DIRECTIONS:

1. In a medium bowl, using your hands, combine the ground beef, half of the onion, egg Dijon, paprika and salt. Once the mixture is evenly distributed, form small 1 inch meatballs. (At this point, you can store the raw meatballas in the refrigerator for up to 2 days)
2. Once all of the meatballs are formed, heat the olive oil over medium-high heat in your Dutch Oven. Place the meatballs in the kettle so all of them are touching the bottom. Allow to cook for 1 minute and turn. Cook an additional minute and add the remaining onion, red peppers and cherry tomatoes. Give everything a gentle stir and cook for 2 more minutes until the vegetables are slightly translucent.
3. Add the chicken broth and pasta sauce and simmer for 20 minutes. Add the chopped basil and cook for 2-3 more minutes. Serve immediately.