Lasagna Soup with Beef Meatballs

Finely chop the onion. In a bowl, mix half of the onion with the minced beef. Add 2 crushed garlic cloves, half of the chopped parsley, salt, and pepper to taste. Mix the composition until homogeneous and form small meatballs, about 2-3 cm in diameter. Place them on a baking tray lined with parchment paper, drizzle with a little olive oil, and bake at 180°C for 30 minutes.

In a large pot, sauté the remaining onion in 2 tablespoons of olive oil until golden. Add the remaining garlic, thinly sliced, and cook for another minute. Pour in the chopped tomatoes and strained tomatoes, then add the beef broth, the rest of the parsley, and half of the chopped basil. Season with salt and pepper. Cover with a lid and simmer over low heat for 15 minutes.

Meanwhile, boil the lasagna sheets in salted water until al dente. Drain them and cut them into wide strips or irregular pieces.