Description
This comforting and hearty Meatball Soup features tender homemade meatballs simmered in a savory broth loaded with fresh vegetables, tomatoes, and small pasta. Perfect for a family dinner, it’s packed with rich Italian flavors from oregano, garlic, and Parmesan cheese. Ready in under an hour, this soup is a balanced meal that warms you up with every spoonful.
Ingredients
Scale
For the Meatballs
- 1 1/2 pounds lean ground beef (or chicken, or turkey)
- 1 egg, lightly whisked
- 1/2 cup freshly grated Parmesan cheese, 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 (for mixing and broiling)
- Kosher salt, to taste
- Black pepper, to taste
For the Soup
- 2 tablespoons extra virgin olive oil
- 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 oregano, 1/2 teaspoon paprika, 1/2 cup chopped parsley, and half of the minced garlic. Drizzle with a bit of olive oil, and season with salt and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Roll the meatballs: Shape the mixture into meatballs approximately 1 1/2 tablespoons each. Place them on a lightly oiled large sheet pan. Broil the meatballs under a preheated broiler for 5 to 8 minutes, until they are browned on the outside (they will finish cooking 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, bell pepper, and the remaining minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
- Simmer the soup base: Pour in the broth and canned peeled tomatoes with their juices. Stir in the remaining 1 teaspoon dried oregano and 1/2 teaspoon paprika. Season to taste with salt and pepper. Bring the mixture to a simmer and cook over medium to medium-high heat, stirring occasionally, until the soup thickens slightly, about 10 minutes.
- Finish cooking the meatballs and 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 cooked through.
- Finish and serve: Remove the soup from the heat and stir in the remaining 1/2 cup chopped parsley. Ladle the soup into bowls and sprinkle with additional grated Parmesan cheese. Optionally, add a pinch of crushed red pepper flakes for some heat. Serve hot and enjoy!
Notes
- For leaner meatballs, substitute ground chicken or turkey for ground beef.
- Broiling the meatballs before adding to soup helps them hold together and develop a nice crust.
- Small pasta shapes like ditalini or small shells work best; adjust cooking time accordingly if using different pasta.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make it gluten-free, use gluten-free bread crumbs and pasta.
- Adding red pepper flakes adds delicious heat, but it’s optional based on your spice preference.
