Description
This hearty and flavorful Meatball Soup is packed with tender meatballs, vibrant vegetables, and pasta in a rich, savory broth. Perfect for a cozy meal, this comforting soup is easy to make and loved by all ages.
Ingredients
Scale
For the Meatballs:
- 1 1/2 pounds (680 g) 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
- 1 tablespoon dried oregano, divided
- 1 teaspoon sweet paprika, divided
- 1 cup chopped parsley leaves, divided
- 3 to 5 garlic cloves, minced (divided)
- Kosher salt, to taste
- Black pepper, to taste
For the Soup:
- Extra virgin olive oil, for sautéing
- 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
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Make the Meatballs:
- In a large mixing bowl, combine the ground meat, egg, grated Parmesan, bread crumbs, 1/2 tablespoon of oregano, 1/2 teaspoon of paprika, 1/2 cup of parsley, and 2 to 3 minced garlic cloves. Season with salt and black pepper to taste.
- Mix until well combined, then form the mixture into small meatballs (about 1 inch in diameter).
- In a large skillet, heat some olive oil over medium heat and brown the meatballs on all sides, working in batches if necessary. Set the meatballs aside once browned.
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Make the Soup:
- In a large pot, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and bell pepper. Cook for about 5-7 minutes, until the vegetables are softened.
- Add the remaining garlic, oregano, and paprika. Cook for another minute until fragrant.
- Pour in the broth and the canned tomatoes (with juices). Stir to combine, then bring the soup to a simmer.
- Add the browned meatballs to the pot and cook for 10-15 minutes, allowing the meatballs to cook through and the flavors to meld.
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Add Pasta:
- Stir in the uncooked pasta and cook for an additional 10 minutes, or until the pasta is tender. If the soup thickens too much, you can add more broth to reach your desired consistency.
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Serve:
- Taste and adjust seasoning as needed with salt, pepper, or red pepper flakes. Serve hot, garnished with additional chopped parsley and grated Parmesan if desired.
Notes
- For a gluten-free version, use gluten-free pasta and breadcrumbs.
- You can substitute the pasta with other small vegetables like zucchini or peas if you prefer a lower-carb version.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian