AuthorFatimaDive into the comforting flavors of our Italian Meatball Soup, a delightful blend of succulent meatballs, fresh veggies, and pasta, all swimming in a rich tomato broth. Paired with a crisp salad, this soup promises a fulfilling meal that warms the heart and soul.
In a large bowl, combine beef, egg, parmesan, bread crumbs, 2 teaspoons oregano, ½ teaspoon paprika, ½ cup parsley, and half the minced garlic. Drizzle with olive oil, season with salt and pepper, and mix well.
Form 1 ½ tablespoon-sized meatballs and place them on an oiled baking sheet. Broil for 5-8 minutes until browned. They will continue cooking in the soup.
In a large pot, heat olive oil over medium-high heat. Sauté onion, carrot, celery, bell pepper, and remaining garlic for 5 minutes.
Add broth, tomatoes, remaining oregano, and paprika to the pot. Season with salt and pepper. Let it simmer for about 10 minutes until slightly thickened.
Introduce the meatballs and pasta to the pot. Cook until pasta is al dente and meatballs are thoroughly cooked, roughly 10 minutes.
Remove from heat, stir in the remaining parsley. Serve in bowls, garnished with extra parmesan and a sprinkle of red pepper flakes for those who like a kick.
Tips:
- For an even richer flavor, consider using homemade broth.
- If you're short on time, pre-made meatballs can be used, but homemade always tastes best!
- Feel free to add other veggies of your choice to make the soup even heartier.
Ingredients
Directions
In a large bowl, combine beef, egg, parmesan, bread crumbs, 2 teaspoons oregano, ½ teaspoon paprika, ½ cup parsley, and half the minced garlic. Drizzle with olive oil, season with salt and pepper, and mix well.
Form 1 ½ tablespoon-sized meatballs and place them on an oiled baking sheet. Broil for 5-8 minutes until browned. They will continue cooking in the soup.
In a large pot, heat olive oil over medium-high heat. Sauté onion, carrot, celery, bell pepper, and remaining garlic for 5 minutes.
Add broth, tomatoes, remaining oregano, and paprika to the pot. Season with salt and pepper. Let it simmer for about 10 minutes until slightly thickened.
Introduce the meatballs and pasta to the pot. Cook until pasta is al dente and meatballs are thoroughly cooked, roughly 10 minutes.
Remove from heat, stir in the remaining parsley. Serve in bowls, garnished with extra parmesan and a sprinkle of red pepper flakes for those who like a kick.