Description
A hearty and flavorful meatball soup made with tender homemade meatballs, fresh vegetables, and a savory broth. This comforting dish is perfect for a cozy meal, and it’s easy to customize with your choice of ground meat and pasta.
Ingredients
-
For the Meatballs:
- 1 1/2 pounds lean ground beef, chicken, or turkey
- 1 egg, lightly whisked
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/3 cup unseasoned bread crumbs
- 1 tablespoon dried oregano, divided
- 1 teaspoon sweet paprika, divided
- 1 cup chopped parsley leaves, divided
- 3 to 5 garlic cloves, minced (divided)
- Extra virgin olive oil
- Kosher salt
- Black pepper
For the Soup:
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 5 to 6 cups (40–48 ounces) beef, chicken, or vegetable broth
- 1 (28-ounce) can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells (uncooked)
- Red pepper flakes for serving (optional)
Instructions
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Make the Meatballs:
In a large bowl, combine ground meat, egg, Parmesan, bread crumbs, 1/2 tablespoon oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and 2-3 minced garlic cloves. Season with salt and pepper, then mix everything together until well combined.
Roll the mixture into 1-inch meatballs and set aside. -
Brown the Meatballs:
Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meatballs on all sides, about 5-7 minutes. Once browned, remove the meatballs from the pot and set them aside. -
Prepare the Soup Base:
In the same pot, add a little more olive oil if needed. Add the chopped onion, carrots, celery, and bell pepper. Sauté for 5-7 minutes, until the vegetables begin to soften.
Stir in the remaining garlic, oregano, and paprika, and cook for another 1-2 minutes, until fragrant. -
Simmer the Soup:
Pour in the broth and add the canned tomatoes with their juices. Stir to combine, then bring the soup to a simmer.
Gently return the browned meatballs to the pot, and let the soup simmer for 15-20 minutes, allowing the meatballs to cook through. -
Add the Pasta:
Stir in the uncooked pasta and cook for an additional 8-10 minutes, until the pasta is tender and the meatballs are fully cooked. -
Finish the Soup:
Taste the soup and adjust seasoning with more salt and pepper if needed. If desired, sprinkle red pepper flakes over the soup for some added heat. -
Serve:
Ladle the soup into bowls and garnish with the remaining chopped parsley and extra grated Parmesan. Serve warm.
Notes
- You can use any ground meat of your choice (beef, chicken, turkey, or a combination).
- The soup can be stored in the refrigerator for up to 3 days, and the flavor improves over time.
- If you’re looking for a gluten-free option, you can substitute gluten-free bread crumbs and pasta.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American, Italian-inspired