
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. 😋
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
Instructions
Step 1: Make the Meatballs
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and fresh parsley. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter. Set aside.
Step 2: Prepare the Soup Base
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery, and cook for about 5-7 minutes until softened.
- Add the garlic and cook for another 1 minute, until fragrant.
Step 3: Make the Soup
- Add the crushed tomatoes, chicken broth, water, dried basil, dried oregano, salt, and black pepper to the pot. Stir to combine.
- Bring the soup to a simmer, then gently drop the meatballs into the pot. Stir carefully to avoid breaking the meatballs.
- 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
- 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
- Ladle the soup into bowls, garnishing with fresh parsley.
- Serve with crusty bread on the side for dipping!
Nutrition (Per Serving, Serves 6-8)
- Calories: 300 kcal
- Carbohydrates: 25g
- Protein: 22g
- Fat: 14g
- Saturated Fat: 5g
- Sodium: 800mg
- Sugar: 6g
- Fiber: 4g
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.
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