Ground beef - 500 g
Red onion, finely chopped - 1 piece
Garlic, finely grated - 2 cloves
White breadcrumbs - 1/3 cup
Fresh basil leaves - 1/3 cup
Grated parmesan cheese - 1/3 cup
Egg, lightly beaten - 1 pc
Tomato sauce with basil - 700 g
Chicken broth - 4 cups
Macaroni Reason - 1/2 cup
Zucchini, sliced into cubes of 0.5 cm - 2 pcs
Green beans - 150 g
Grated Parmesan cheese (optional) - 4 tbsp
Mix the minced meat, onion, garlic, breadcrumbs, basil, Parmesan and eggs in a large bowl. Season with salt and pepper. Mix well.
Sformuem mixture of meat meatballs the size of a size of one table spoon of content.
Fill the tomato sauce, broth and 2 cups of water ina large, deep pan. Bring to a boil over high heat. Removing the foam from the surface. Add meatballs. Cook them over low heat for 10 minutes.
Add the pasta and cook will be another 5 minutes. Add zucchini and beans. Cook until pasta and vegetables are welded.
Pour Italian meatball soup in deep plates a la carte. Sprinkle with Parmesan cheese and serve with crunchy Italian toast.