Description
This hearty Italian-style Meatball Soup features tender, homemade meatballs simmered with fresh vegetables and small pasta in a rich tomato broth. It’s a comforting, well-balanced meal perfect for family dinners or cozy nights.
Ingredients
Scale
Meatballs
- 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
- 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, grated parmesan, bread crumbs, 2 teaspoons of dried oregano, 1/2 teaspoon sweet paprika, 1/2 cup chopped parsley, and half of the minced garlic. Drizzle in a little olive oil, season with a pinch of kosher salt and black pepper, then mix thoroughly until all ingredients are well incorporated.
- Roll the meatballs. Using about 1 1/2 tablespoons of the mixture per meatball, shape the mixture into evenly sized meatballs. Arrange them on a large baking sheet lightly brushed with olive oil. Broil in the oven for 5 to 8 minutes, or until the meatballs are browned on the outside. 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 while stirring occasionally for about 5 minutes until they begin to soften.
- Simmer the broth. Pour in the broth and add the canned peeled tomatoes with their juices. Stir in the remaining 1 teaspoon of dried oregano and 1/2 teaspoon of sweet paprika. Season with salt and pepper to taste. Bring to a simmer over medium to medium-high heat and cook for about 10 minutes until the broth thickens slightly.
- Finish the meatballs and cook the pasta. Gently add the browned meatballs and uncooked pasta to the simmering soup. Continue cooking for about 10 minutes, or until the pasta is tender and the meatballs are fully cooked through.
- Finish and serve. Remove the pot from heat and stir in the remaining 1/2 cup chopped parsley. Ladle the soup into serving bowls and sprinkle with additional grated Parmesan cheese. If desired, add a pinch of red pepper flakes for some heat. Serve immediately and enjoy!
Notes
- This soup combines protein-packed meatballs, fresh veggies, and pasta for a filling meal that’s great for any season.
- Use lean ground meat for a healthier option or switch to chicken or turkey as preferred.
- Broiling the meatballs before adding them to the soup helps develop a nice browned exterior and deeper flavor.
- Add a fresh green salad or crusty bread on the side for a complete dinner.
- Adjust the red pepper flakes to control the heat level according to your taste.
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
