Description
This rustic and delicious Italian Meatball Soup is packed with homemade savory meatballs, tender pasta, and fresh vegetables all simmered in a rich tomato broth. Ready in under an hour, it’s a comforting and hearty meal perfect for any weeknight dinner.
Ingredients
For the Meatballs
- 1 pound ground beef
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- ½ cup milk
- 1 large egg
- 1 tablespoon Italian seasoning
- 4 cloves garlic, minced (divided)
For the Soup
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup sliced carrots
- 2 – 15 ounce cans fire-roasted diced tomatoes
- 8 cups beef broth or chicken broth
- 1 ¼ cup small dried pasta (any shape)
- 3 tablespoons fresh parsley, chopped
Instructions
- Prepare Ingredients: Chop all fresh produce and divide the minced garlic into two portions: two cloves for the meatballs and two cloves for the soup.
- Make Meatball Mixture: In a mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, milk, egg, Italian seasoning, and two cloves of minced garlic. Mix well by hand until the mixture is very smooth. Then shape the mixture into small 1-inch meatballs that will easily fit on a spoon.
- Brown Meatballs: Heat a large 6-8 quart soup pot over medium heat. Add 1 tablespoon olive oil. When hot, add the meatballs and gently turn for about 5 minutes to brown all sides. Remove meatballs to a plate. They don’t need to be fully cooked as they will simmer in the soup. Work in batches if necessary.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the pot. Add chopped onion, celery, carrots, and the remaining minced garlic. Sauté for 3 to 5 minutes until the vegetables soften.
- Add Tomatoes and Broth: Stir in fire-roasted diced tomatoes and beef or chicken broth. Cover and bring to a boil. Once boiling, remove the lid and simmer for 5 minutes.
- Simmer Soup with Meatballs and Pasta: Add meatballs and pasta to the pot. Stir well and simmer for 5 to 6 minutes or until the pasta is al dente. It’s ideal if the pasta is slightly undercooked since it will continue softening in the hot soup.
- Finish and Season: Stir in chopped fresh parsley, turn off the heat, and taste the soup. Add salt and pepper as desired before serving.
Notes
- Allow the soup to cool completely before transferring to an airtight container. It keeps well refrigerated for 3-4 days.
- To freeze, let the soup cool, then place it into a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
