Description
This hearty Meatball Soup features tender homemade meatballs simmered in a flavorful tomato and vegetable broth with pasta. Perfect for a comforting meal that combines protein, vegetables, and pasta in one pot.
Ingredients
Scale
Meatballs
- 1 1/2 pound lean ground beef, chicken, or turkey
- 1 egg, lightly whisked
- 1/2 cup freshly grated parmesan cheese
- 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 for serving (optional)
Instructions
- Make the meatball mixture: In a large mixing bowl, combine the ground meat, lightly whisked egg, 1/2 cup parmesan, bread crumbs, 2 teaspoons dried oregano, 1/2 teaspoon sweet paprika, 1/2 cup chopped parsley, and half of the minced garlic. Drizzle with olive oil and season with kosher salt and black pepper. Mix thoroughly until well incorporated.
- Roll the meatballs: Form the mixture into approximately 1 1/2 tablespoon sized meatballs. Arrange them on a large, lightly oiled sheet pan and broil for 8 minutes or until browned on top. They will finish cooking in the soup.
- Soften the vegetables: In a large pot over medium-high heat, heat 2 tablespoons of extra virgin olive oil. Add chopped onion, carrots, celery, green bell pepper, and remaining minced garlic. Cook, stirring occasionally, for 5 minutes until vegetables soften.
- Simmer the base: Add broth, canned peeled tomatoes with juices, remaining 1 teaspoon oregano, and 1/2 teaspoon paprika. Season with salt and pepper to taste. Bring to a medium/medium-high heat and cook until the soup thickens slightly, about 10 minutes.
- Finish the meatballs: Add the browned meatballs and uncooked pasta to the simmering soup. Cook for about 10 minutes or until pasta is tender and meatballs are cooked through.
- Finish and serve: Remove the soup from heat and stir in the remaining 1/2 cup chopped parsley. Ladle into serving bowls and sprinkle with additional grated parmesan cheese. Add red pepper flakes if desired for some heat. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat, adding extra broth or water if needed.
- For freezing, omit the pasta. Prepare the soup as directed without pasta, cool completely, and portion into freezer-safe containers leaving space for expansion. Thaw overnight in the refrigerator and reheat. Cook pasta separately and add before serving.
- You can use ground turkey or chicken instead of beef for a leaner option.
- Adjust pasta type to your preference, small shapes like ditalini or small shells work best to fit well in the soup.
- Use good quality extra virgin olive oil and fresh herbs for enhanced flavor.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
