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Italian Meatball Soup Recipe

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4.3 from 8 reviews

Italian Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a flavorful tomato and beef broth-based soup with vegetables and pasta. This easy, classic recipe combines aromatic Italian seasonings with fresh parsley and parmesan cheese for a satisfying meal perfect for any occasion.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • 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
  • Cooking spray (for coating)

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

  1. Preheat and prepare meatballs: Preheat the broiler to medium or high heat. Coat a sheet pan with cooking spray for the meatballs to prevent sticking.
  2. Combine meatball ingredients: In a large bowl, place ground beef, minced garlic, dried Italian seasoning, dried parsley, egg, finely grated Parmesan cheese, Italian breadcrumbs, salt, and pepper. Stir with a large spoon or use your hands to thoroughly combine. Add a few teaspoons of water if the mixture is too dry to handle easily.
  3. Shape and broil meatballs: Form the mixture into small meatballs about 1/2 inch to 3/4 inch in diameter. Arrange them on the prepared baking sheet and coat the tops lightly with cooking spray. Broil for 8-10 minutes until the meatballs are lightly browned and cooked through.
  4. Sauté vegetables: While meatballs cook, heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and peeled diced carrots. Cook for 4-5 minutes until vegetables are softened and fragrant.
  5. Add liquids and seasonings: Stir in crushed tomatoes (with juice), tomato sauce, beef broth, 1 teaspoon dried Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer.
  6. Simmer with meatballs and pasta: Carefully add the broiled meatballs and dry pasta to the simmering soup. Cook for 10 minutes, stirring occasionally, until the pasta is tender and vegetables are fully cooked.
  7. Finish and serve: Remove the soup from heat and stir in fresh chopped parsley. Serve hot with optional grated Parmesan cheese sprinkled on top.

Notes

  • Use 90% lean ground beef to keep meatballs flavorful but not too greasy.
  • If you cannot broil, you can brown the meatballs in a skillet before adding to soup.
  • Short pasta like ditalini is ideal because it cooks quickly and holds shape well in soup.
  • Adjust salt and pepper to personal taste, especially if using low-sodium broth.
  • For a spicier variation, add crushed red pepper flakes to the soup base.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Broiling, Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/italian-meatball-soup-recipe/