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Italian Meatball Soup Recipe

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4.3 from 4 reviews

This Italian Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a rich tomato and beef broth filled with vegetables and short pasta. Perfect for a cozy family meal, it combines classic Italian flavors with a straightforward cooking process.

Ingredients

Meatballs

  • Cooking spray
  • 1 pound ground beef (90% lean)
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried parsley
  • 1 egg
  • 1/3 cup parmesan cheese (finely grated)
  • 1/3 cup Italian breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Soup

  • 2 teaspoons olive oil
  • 1/2 cup onion (finely diced)
  • 2 stalks celery (sliced)
  • 2 carrots (peeled and diced)
  • 15 ounce can crushed tomatoes (do not drain)
  • 16 ounce can tomato sauce
  • 6 cups beef broth
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 3/4 cup dry short pasta (such as ditalini)
  • 2 tablespoons fresh parsley (chopped)
  • Parmesan cheese for serving (optional)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the broiler to medium or high heat. Coat a sheet pan with cooking spray to prevent the meatballs from sticking.
  2. Combine Meatball Ingredients: In a large bowl, place ground beef, minced garlic, dried Italian seasoning, dried parsley, egg, grated parmesan cheese, Italian breadcrumbs, salt, and pepper. Stir with a large spoon or use your hands to thoroughly combine all ingredients. Add a few teaspoons of water if the mixture feels too dry.
  3. Shape Meatballs: Form the meat mixture into small balls about 1/2 inch to 3/4 inch in diameter. Place the meatballs on the prepared baking sheet. Lightly coat the tops of the meatballs with cooking spray to help achieve browning.
  4. Broil Meatballs: Place the baking sheet under the broiler and cook the meatballs for 8-10 minutes until they are lightly browned, turning if needed to cook evenly.
  5. Sauté Vegetables: While the meatballs cook, heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and diced carrots. Cook for 4-5 minutes until the vegetables are softened.
  6. Add Tomato Base and Broth: Stir in crushed tomatoes (undrained), tomato sauce, beef broth, dried Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer.
  7. Combine Meatballs and Pasta: Add the broiled meatballs and dry pasta to the simmering soup. Continue to simmer for 10 minutes or until the pasta and vegetables are tender.
  8. Finish and Serve: Stir in fresh chopped parsley. Serve the soup hot, with optional parmesan cheese sprinkled on top for extra flavor.

Notes

  • Use 90% lean ground beef to keep meatballs tender but less greasy.
  • Broiling the meatballs helps to brown them without frying, keeping the soup lighter.
  • If ditalini pasta is not available, substitute with small pasta shapes like elbow macaroni or small shells.
  • Adjust seasoning with salt and pepper at the end according to taste.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://cookedbysarah.com/italian-meatball-soup-recipe/