Italian Meatball Soup

Description:

This Italian Meatball Soup is a hearty and comforting dish that combines juicy, tender meatballs with a rich tomato-based broth, vegetables, and pasta. Full of classic Italian flavors, this soup is perfect for a cozy family dinner or to serve during colder months. The meatballs are packed with seasoning and the broth is simmered to perfection, creating a warm and satisfying meal that is both filling and flavorful. With the addition of vegetables like carrots, celery, and onions, this soup is a wholesome meal in a bowl. 😋

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Ingredients (Serves 6-8)

For the Meatballs:

• 1 pound (450g) ground beef
• ½ cup (50g) breadcrumbs
• ¼ cup (25g) grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion (150g), chopped
• 2 carrots (150g), peeled and sliced
• 2 celery stalks (100g), sliced
• 3 cloves garlic, minced
• 1 (28-ounce or 800g) can crushed tomatoes
• 4 cups (960ml) chicken or vegetable broth
• 1 cup (240ml) water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup (100g) small pasta (like ditalini or elbow pasta)
• Fresh parsley, for garnish

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Instructions

Step 1: Make the Meatballs

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and fresh parsley. Mix until well combined.
2. Form the mixture into small meatballs, about 1 inch in diameter. Set aside.

Step 2: Prepare the Soup Base

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery, and cook for about 5-7 minutes until softened.
3. Add the garlic and cook for another 1 minute, until fragrant.

Step 3: Make the Soup

1. Add the crushed tomatoes, chicken broth, water, dried basil, dried oregano, salt, and black pepper to the pot. Stir to combine.
2. Bring the soup to a simmer, then gently drop the meatballs into the pot. Stir carefully to avoid breaking the meatballs.
3. Simmer the soup, uncovered, for about 20-25 minutes, or until the meatballs are fully cooked through and the soup has thickened slightly.

Step 4: Add the Pasta

1. Add the pasta to the soup and cook for another 10-12 minutes, until the pasta is al dente and the soup is hot.

Step 5: Serve

1. Ladle the soup into bowls, garnishing with fresh parsley.
2. Serve with crusty bread on the side for dipping!

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Nutrition (Per Serving, Serves 6-8)

• Calories: 300 kcal
• Carbohydrates: 25g
• Protein: 22g
• Fat: 14g
• Saturated Fat: 5g
• Sodium: 800mg
• Sugar: 6g
• Fiber: 4g

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Tips for the Best Italian Meatball Soup

✔ Make the meatballs ahead of time and store them in the fridge for up to 24 hours. You can also freeze them for up to 3 months before adding them to the soup.
✔ Use fresh herbs like basil and parsley for more flavor.
✔ Add greens like spinach or kale towards the end of cooking for a boost of nutrients and extra texture.
✔ Use any pasta you prefer. Small pasta shapes like orzo, ditalini, or mini shells work best.
✔ Make it spicier by adding a pinch of red pepper flakes to the soup base.