Description
A hearty and flavorful meatball soup featuring tender homemade meatballs, vegetables, pasta, and a savory tomato broth. Perfect for a comforting meal that combines protein, veggies, and pasta in one pot.
Ingredients
Scale
Meatball Mixture
- 1 1/2 pound lean ground beef, chicken, or turkey
- 1 egg, lightly whisked
- 1/2 cup freshly grated parmesan
- 1/3 cup unseasoned bread crumbs
- 2 teaspoons dried oregano, divided
- 1/2 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
Vegetables and 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 for serving (optional)
Instructions
- Make the meatball mixture: In a large mixing bowl, add the ground meat, egg, parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the minced garlic. Drizzle with some olive oil and season with salt and pepper. Mix everything until well combined.
- Roll the meatballs: Form the mixture into meatballs about 1 1/2 tablespoons each. Place them on a large lightly oiled sheet pan and broil for 8 minutes until browned but not fully cooked, as they will continue 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 add the canned tomatoes with juices. Stir in the remaining 1 teaspoon oregano and 1/2 teaspoon paprika. Season with salt and pepper to taste. Bring to a simmer and cook until the broth thickens slightly, about 10 minutes.
- Cook meatballs and pasta: Add the broiled meatballs and uncooked pasta to the soup. Cook until the pasta is tender and the meatballs are fully cooked through, about 10 minutes.
- Finish and serve: Remove from heat and stir in the remaining 1/2 cup chopped parsley. Ladle the soup into bowls and sprinkle with additional grated parmesan cheese. Add red pepper flakes if desired for some heat. Enjoy warm.
Notes
- Store leftovers in the refrigerator for up to 3 days after cooling completely. Reheat gently over medium heat, adding extra liquid if needed.
- For freezing, omit the pasta from the soup. Prepare as normal, cool completely, and freeze in containers leaving room for expansion. Thaw overnight in the fridge and reheat. Cook pasta separately and add before serving.
- Use fresh parsley and freshly grated parmesan for best flavor.
- You can substitute the ground meat with chicken or turkey for a leaner option.
- Broiling meatballs before adding to the soup helps them keep their shape and develop flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
