Italian Meatball Soup

AuthorFatima

Dive 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.

Yields6 Servings
 1 ½ lbs lean ground beef, chicken, or turkey
 1 egg, lightly beaten
 ½ cup freshly grated parmesan, plus extra for garnish
  cup unseasoned bread crumbs
 1 tbsp dried oregano, divided
 1 cup fresh parsley leaves, chopped and divided
 4 garlic cloves, minced and divided
 Extra virgin olive oil
 Kosher salt
 Black pepper
 1 small onion, finely diced
 2 carrots, diced
 2 celery stalks, diced
 1 small green bell pepper, diced
 6 cups beef, chicken, or vegetable broth
 1 can (28-ounce) peeled tomatoes with juices
 ¾ cup small pasta (e.g., ditalini or small shells), uncooked
 Red pepper flakes (optional, for serving)
1

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.

2

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.

3

In a large pot, heat olive oil over medium-high heat. Sauté onion, carrot, celery, bell pepper, and remaining garlic for 5 minutes.

4

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.

5

Introduce the meatballs and pasta to the pot. Cook until pasta is al dente and meatballs are thoroughly cooked, roughly 10 minutes.

6

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

 1 ½ lbs lean ground beef, chicken, or turkey
 1 egg, lightly beaten
 ½ cup freshly grated parmesan, plus extra for garnish
  cup unseasoned bread crumbs
 1 tbsp dried oregano, divided
 1 cup fresh parsley leaves, chopped and divided
 4 garlic cloves, minced and divided
 Extra virgin olive oil
 Kosher salt
 Black pepper
 1 small onion, finely diced
 2 carrots, diced
 2 celery stalks, diced
 1 small green bell pepper, diced
 6 cups beef, chicken, or vegetable broth
 1 can (28-ounce) peeled tomatoes with juices
 ¾ cup small pasta (e.g., ditalini or small shells), uncooked
 Red pepper flakes (optional, for serving)

Directions

1

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.

2

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.

3

In a large pot, heat olive oil over medium-high heat. Sauté onion, carrot, celery, bell pepper, and remaining garlic for 5 minutes.

4

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.

5

Introduce the meatballs and pasta to the pot. Cook until pasta is al dente and meatballs are thoroughly cooked, roughly 10 minutes.

6

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.

Italian Meatball Soup