Description
Hearty and flavorful Meatball Soup made with ground beef, fresh vegetables, pasta, and a savory tomato broth. This comforting soup features tender meatballs broiled to perfection and simmered in a rich broth with aromatic herbs and Parmesan cheese, perfect for a satisfying dinner.
Ingredients
Scale
Meatball Mixture
- 1 1/2 pound lean ground beef, chicken, or turkey
- 1 egg, lightly whisked
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1/3 cup unseasoned bread crumbs
- 2 teaspoons 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 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, combine the ground beef, egg, 1/2 cup parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the minced garlic. Drizzle with olive oil, season with salt and black pepper, and mix thoroughly until well incorporated.
- Roll the meatballs. Form the mixture into meatballs about 1 1/2 tablespoons each. Arrange them on a large, lightly oiled sheet pan and broil in the oven for 8 minutes until browned on the outside. They will finish cooking in the soup.
- Soften the vegetables. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, green bell pepper, and remaining garlic. Cook while stirring occasionally for 5 minutes, until vegetables soften.
- Simmer the soup base. To the pot, add broth, canned peeled tomatoes with their juices, the remaining 1 teaspoon oregano, and 1/2 teaspoon paprika. Season with salt and pepper to taste. Cook over medium to medium-high heat until the soup thickens slightly, about 10 minutes.
- Finish the meatballs and pasta. Add the broiled meatballs and uncooked small pasta to the pot. Continue cooking until pasta is tender and meatballs are fully cooked, about 10 minutes.
- Finish and serve. Remove the soup from heat and stir in the remaining 1/2 cup chopped parsley. Ladle into bowls, sprinkle with additional grated Parmesan cheese, and add red pepper flakes if desired for heat. Serve warm and enjoy!
Notes
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently adding extra liquid if needed.
- For freezing, omit the pasta. Cool the soup completely and portion into freezer-safe containers, leaving room for expansion. Thaw overnight in the fridge and reheat over medium heat. Prepare pasta separately and add to soup just before serving.
- You can substitute ground turkey or chicken for beef to lighten up the soup.
- Use gluten-free bread crumbs and pasta for a gluten-free version.
- Adjust red pepper flakes to control spice level according to taste.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
