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Italian Meatball Soup Recipe

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3.9 from 1 review

This hearty Italian Meatball Soup combines tender homemade meatballs, fresh vegetables, and flavorful tomato broth for a comforting and satisfying meal. Perfect for a cozy dinner, this soup balances protein, veggies, and pasta in a delicious Italian-inspired broth.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • Cooking spray
  • 1 pound ground beef (90% lean)
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried parsley
  • 1 egg
  • 1/3 cup parmesan cheese (finely grated)
  • 1/3 cup Italian breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Soup

  • 2 teaspoons olive oil
  • 1/2 cup onion (finely diced)
  • 2 stalks celery (sliced)
  • 2 carrots (peeled and diced)
  • 15 ounce can crushed tomatoes (do not drain)
  • 16 ounce can tomato sauce
  • 6 cups beef broth
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 3/4 cup dry short pasta (such as ditalini)
  • 2 tablespoons fresh parsley (chopped)
  • Parmesan cheese for serving (optional)

Instructions

  1. Preheat the Broiler: Preheat your oven broiler to medium or high heat and coat a sheet pan with cooking spray to prepare for broiling the meatballs.
  2. Mix Meatball Ingredients: In a large bowl, combine ground beef, minced garlic, dried Italian seasoning, dried parsley, egg, parmesan cheese, Italian breadcrumbs, salt, and pepper. Stir well with a spoon or your hands to evenly mix. Add a few teaspoons of water if needed to ease mixing.
  3. Shape Meatballs: Form the meat mixture into small meatballs approximately 1/2 inch to 3/4 inch in diameter. Arrange the meatballs on the prepared baking sheet and spray their tops lightly with cooking spray for browning.
  4. Broil Meatballs: Place the sheet pan under the broiler and broil the meatballs for 8-10 minutes until they are lightly browned on top and cooked through.
  5. Sauté Vegetables: While the meatballs cook, heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and diced carrots and cook for 4-5 minutes until vegetables begin to soften.
  6. Add Liquids and Seasoning: Stir in crushed tomatoes (with juices), tomato sauce, beef broth, dried Italian seasoning, salt, and pepper to the pot with vegetables. Bring the mixture to a simmer.
  7. Combine Meatballs and Pasta: Gently add the broiled meatballs and dry pasta to the simmering soup. Continue simmering for 10 minutes, until the pasta is tender and vegetables are cooked through.
  8. Finish and Serve: Stir in chopped fresh parsley, taste and adjust seasoning if necessary. Serve hot, garnished with extra parmesan cheese if desired.

Notes

  • Use 90% lean ground beef for a perfect balance of flavor and fat.
  • Broiling the meatballs gives them a nice browned exterior without frying.
  • Do not drain the crushed tomatoes to keep the soup flavorful and moist.
  • Small pasta shapes like ditalini work best so they cook quickly and fit well with the meatballs.
  • Adding fresh parsley at the end brightens the soup's flavor.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: Italian

Find it online: https://avascooking.com/italian-meatball-soup-recipe/