Description
Italian Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a rich tomato broth with vegetables and pasta. This flavorful soup combines savory ground beef meatballs with a medley of onions, celery, and carrots, all enhanced by Italian seasonings and finished with fresh parsley and parmesan cheese. Perfect for a satisfying weeknight meal, this recipe yields 6 servings and can be prepared in under an hour.
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
- Preheat Broiler: Preheat the broiler to medium or high heat. Coat a sheet pan with cooking spray to prepare for broiling meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, minced garlic, dried Italian seasoning, dried parsley, egg, parmesan cheese, Italian breadcrumbs, salt, and pepper. Mix thoroughly using a spoon or hands. Add a few teaspoons of water if the mixture feels too dry to handle.
- Shape Meatballs: Form the mixture into small meatballs, about 1/2 inch to 3/4 inch in diameter. Place them evenly spaced on the prepared baking sheet. Lightly coat the tops of the meatballs with cooking spray for better browning.
- Broil Meatballs: Broil the meatballs for 8 to 10 minutes until they are lightly browned and cooked through, turning once if needed for even cooking.
- Sauté Vegetables: While the meatballs are broiling, heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and diced carrots. Sauté for about 4 to 5 minutes until vegetables soften.
- Add Tomato and Broth: Pour in the crushed tomatoes (with juice), tomato sauce, and beef broth to the sautéed vegetables. Stir in dried Italian seasoning, salt, and pepper to taste. Bring the soup mixture to a simmer.
- Combine Soup Ingredients: Gently add the broiled meatballs and dry pasta into the simmering soup. Continue to simmer for 10 minutes or until the pasta is tender and vegetables are cooked through.
- Finish and Serve: Stir in fresh chopped parsley. Ladle the soup into bowls and top with additional parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- Using 90% lean ground beef keeps the meatballs flavorful yet not too fatty.
- Broiling the meatballs ensures they get a nice browned exterior without deep-frying.
- You can substitute ditalini pasta with other small pasta shapes like elbow macaroni or orzo.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes when adding the tomato sauce.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Broiling and Stovetop
- Cuisine: Italian
