Seeking a cozy and flavorful meal? Discover the art of crafting homemade meatball soup, a dish guaranteed to bring warmth and delight to your palate. Infused with a gentle blend of Italian herbs, nestled in a savory and rich tomato broth with a beefy undertone, this soup stands as a fulfilling dish on its own. However, for an even more satisfying experience, pair it with a fresh salad and some cheesy garlic bread.
This delectable Italian meatball soup combines succulent beef meatballs, a medley of vegetables, and pasta, all bathed in a flavorful tomato broth, making it an effortless dinner choice ideal for hectic weeknights. My family, particularly the children, adores meatballs. As a result, I regularly incorporate meatballs into our dinner plans. While I frequently prepare meatball bakes or Greek meatballs with rice, every so often, I enjoy changing our routine by offering this nourishing meatball soup.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
Soup serves as an excellent choice during chilly weather, and throughout the winter, I frequently find myself preparing this meatball soup. It offers a taste reminiscent of the traditional spaghetti and meatballs, yet delivered as a comforting bowl of soup. What’s more, it’s a hit with my children who eagerly consume the vegetables included in the soup!
Indulge in the Ultimate Comfort: Meatball Soup
Dive into a bowl of warmth and flavor with this effortless meatball soup recipe. Ideal for a nourishing family dinner on a busy evening, it’s a powerhouse of protein and vegetables. There’s nothing like a comforting bowl of soup to make everyone feel at home, and this delightful recipe is no exception. It weaves together juicy meatballs, onions, carrots, celery, and green beans, seasoned with Italian herbs, all swimming in a savory tomato and beef broth, accented with homemade meatballs and delicate mini Farfalle Pasta. Ready in under 45 minutes, it promises a mouthwatering feast for you and your loved ones.
For those who adore simple and delicious soup recipes, also consider exploring chicken gnocchi soup, loaded potato soup, stuffed pepper soup, and chicken vegetable soup.
Ingredients for Meatball Soup
To Make the Meatballs:
Ground Beef: Choose a blend with some fat for enhanced taste.
Vegetables: Include both onion and garlic.
Breadcrumbs: Either Italian-style or Panko for binding.
Egg: Acts as a binder.
Worcestershire Sauce: For added umami flavor.
Cooking Oil: Olive oil or vegetable oil, for frying the meatballs.
Seasoning: Salt and freshly ground black pepper for taste.
For the Soup:
Olive Oil: For sautéing the vegetables.
Vegetables: A mix of onion, carrots, celery, green beans, and canned fire-roasted tomatoes for a hearty soup base.
Seasonings: Dried oregano, dried basil, garlic powder, onion powder, and fresh parsley, with kosher salt and black pepper for flavor adjustment.
Beef Broth: Opt for low sodium to control the saltiness.
Tomato Sauce: Adds richness and depth to the broth.
Pasta: Mini farfalle, ditalini, acini de pepe, or orzo, to add texture and bulk to the soup.
Preparing Meatball Soup
For the Meatballs: Start by blending all the ingredients for the meatballs gently in a large mixing bowl.
a)
b)
c)
d)
e)
f)
Next, form the meatballs by scooping 1 1/2 tablespoons of the mix, ensuring each meatball is uniformly sized, and arrange them on a baking sheet lined with parchment paper.
In a skillet, warm a bit of olive oil over a medium to medium-high setting. Place the meatballs in the skillet to sear them, making sure to brown them well. It’s important to fry them in batches to avoid overcrowding the skillet. Once browned, transfer the meatballs to a plate and cover them to keep warm.
For the Soup: Warm some olive oil in a large soup pot or Dutch oven over medium heat. Add in the diced onions, carrots, celery, and green beans, sautéing for about 7-8 minutes until they begin to soften and emit a pleasant aroma. Follow this by adding the spices and cook for an additional 2 minutes, stirring frequently.
a)
b)
c)
d)
e)
f)
g)
Next, pour in the beef broth, tomato sauce, and fire-roasted tomatoes into the pot.
Turn up the heat to medium-high to bring the soup to a boil, then lower it to a simmer. Allow the soup to simmer gently for another 7-8 minutes. To finish, incorporate the pasta and the previously browned meatballs into the soup, letting it simmer for 10 more minutes, or until the pasta is perfectly tender.
Serve immediately to avoid overcooking the pasta.
Enjoy!
COOKING SUGGESTIONS
– For a different twist, try using ground chicken, pork, or turkey instead of beef.
– While fresh vegetables are preferred, frozen varieties are a suitable alternative.
– If necessary, frozen meatballs can serve as a quick substitute.
– When using ground turkey, consider using chicken broth as a replacement.
– Canned fire-roasted tomatoes, which have been charred over a flame before being diced and preserved, are available in the canned tomato aisle of most supermarkets.
– To save a portion of the soup for future use, set it aside before incorporating pasta. Reserve a corresponding amount of pasta to add when reheating.
– A variety of small pastas or noodles, such as Mini Farfalle, ditalini, acini de pepe, or orzo, are compatible with this recipe.
– Enhance the taste by sprinkling 1-2 tablespoons of freshly grated Parmesan Cheese over each serving of soup.
Hearty Meatball Stew
Ingredients
- For the Meatballs:
- 1.5 pounds ground beef
- 1/4 cup finely chopped yellow onions
- 2 garlic cloves, minced
- 1/3 cup breadcrumbs (Italian or plain)
- 1 large egg
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 3 tbsp olive oil
- For the Meatball Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 3 celery stalks, diced
- 1.5 cups green beans, trimmed and cut into one-inch pieces
- 1.5 tsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 6 cups low sodium beef broth
- 1 can (8 oz) tomato sauce
- 1 can (14.5 oz) fire-roasted tomatoes
- 3/4 cup Mini Farfalle pasta (or ditalini, acini de pepe, or orzo)
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- In a large bowl, gently combine ground beef, yellow onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and black pepper. Form into meatballs using a 1.5 tablespoon scoop for uniform size, and place on a baking sheet lined with parchment paper.
- In a skillet over medium to medium-high heat, heat 2 tablespoons of olive oil. Brown the meatballs in batches without overcrowding the skillet, adding more oil as needed. Transfer meatballs to a plate and cover to keep warm.
- In a large stockpot, heat olive oil over medium heat. Sauté onion, carrots, celery, and green beans for 7-8 minutes until tender and aromatic. Stir in parsley, oregano, basil, garlic powder, and onion powder; cook for 2 minutes, stirring constantly.
- Add beef broth, tomato sauce, and fire-roasted tomatoes to the pot. Increase heat to medium-high, bring to a boil, then simmer for 7-10 minutes. Add pasta and meatballs, simmering for another 10 minutes until pasta is tender. Serve immediately to prevent overcooking of pasta.
Notes
- You can substitute the ground beef with fresh or frozen turkey, pork, or chicken meatballs.
- While fresh vegetables are preferred, frozen ones are acceptable.
- Use chicken broth if making turkey meatballs.
- Fire-roasted tomatoes are charred over an open flame before being canned and can be found in the canned tomatoes section.
- To freeze or store part of the soup, set aside the desired portion before adding pasta. Add a proportional amount of pasta when reheating.
- Any small pasta variety works well in this recipe.
- Enhance flavor by adding 1-2 tablespoons of freshly grated Parmesan cheese to each serving.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Leave a Reply