Description
This hearty Meatball Soup features tender Italian-style meatballs simmered in a rich tomato broth with fresh vegetables and small pasta. It’s a comforting, flavorful dish perfect for an easy weeknight dinner, combining protein, veggies, and pasta in one pot.
Ingredients
Scale
Meatball Mixture
- 1 1/2 pound lean ground beef (or chicken or turkey)
- 1 egg, lightly whisked
- 1/2 cup freshly grated parmesan (plus more for serving)
- 1/3 cup unseasoned bread crumbs
- 1 tablespoon dried oregano (divided)
- 1 teaspoon sweet paprika (divided)
- 1 cup chopped parsley leaves (divided)
- 3 to 5 garlic cloves, minced (divided)
- Extra virgin olive oil
- Kosher salt
- Black pepper
Soup Base
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
- 1 (28-ounce) can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells (uncooked)
- Red pepper flakes (optional, for serving)
Instructions
- Make the meatball mixture: In a large mixing bowl, combine the ground beef, egg, parmesan, bread crumbs, 2 teaspoons dried oregano, 1/2 teaspoon sweet paprika, 1/2 cup chopped parsley, and half of the minced garlic. Drizzle a little olive oil over the mixture, season with kosher salt and black pepper, and mix thoroughly until everything is well incorporated.
- Roll the meatballs: Shape the mixture into meatballs about 1 1/2 tablespoons each. Arrange them evenly on a large, lightly oiled sheet pan. Broil the meatballs under high heat for 5 to 8 minutes until browned; they will finish cooking later in the soup.
- Soften the vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, green bell pepper, and the remaining minced garlic. Cook the vegetables, stirring occasionally, for about 5 minutes until they begin to soften and fragrant.
- Simmer the broth: Pour in the broth and canned peeled tomatoes with their juices. Stir in the remaining 1 teaspoon oregano and 1/2 teaspoon paprika. Season to taste with salt and pepper. Let the soup simmer on medium to medium-high heat, uncovered, for about 10 minutes until the mixture thickens slightly.
- Finish cooking meatballs and pasta: Gently add the broiled meatballs to the simmering soup along with the uncooked small pasta. Continue cooking until the pasta is tender and the meatballs are fully cooked through, approximately 10 minutes.
- Finish and serve: Remove the soup from heat, stir in the remaining 1/2 cup chopped parsley for fresh flavor. Ladle the soup into serving bowls and sprinkle with additional grated Parmesan cheese. Optionally, add a pinch of red pepper flakes for a touch of heat. Serve hot and enjoy!
Notes
- This meatball soup is a complete, comforting meal combining protein, vegetables, and pasta in a savory tomato broth.
- Broiling the meatballs before adding them to the soup gives a nice browned flavor and texture.
- Adjust the number of garlic cloves and red pepper flakes to your taste preference for garlic intensity and spice level.
- Serve with a fresh green salad or crusty bread for a satisfying dinner.
- You can substitute lean ground chicken or turkey for beef for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 413.3 kcal
- Sugar: 5.1 g
- Sodium: 444 mg
- Fat: 16.4 g
- Saturated Fat: 6.6 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0.7 g
- Carbohydrates: 33.2 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 108.2 mg
