Meatball Soup

INTRODUCTION

Meatball soup is a comforting and hearty dish that can warm you up on a chilly day. This soup is full of flavor and has cozy ingredients that bring everyone together. Soft meatballs mixed with fresh vegetables and delicious broth create a lovely meal. It’s simple to make, and you’ll find that it can quickly become a family favorite.

WHY YOU WILL LOVE THIS RECIPE

You will love this meatball soup for many reasons. First, it is easy to prepare. You just need to follow simple steps to make a warm and filling meal. The flavors blend wonderfully, and every bowl filled with soup is packed with wholesome ingredients. It’s perfect for a family dinner or a meal prep for the week. If you have leftovers, they taste even better the next day! Lastly, it allows for variations based on what you have at home or your family’s taste.

HOW TO MAKE Meatball Soup

Making meatball soup is a fun and straightforward process. You start by preparing meatballs with ground beef and seasonings. After that, you sauté vegetables that will add more flavor to your soup. Then, by simmering everything together, you create a delicious meal that warms the soul.

EQUIPMENT NEEDED

To make meatball soup, you will need some basic kitchen equipment:

• Mixing bowl
• Baking tray or cutting board
• Large pot
• Non-stick skillet
• Wooden spoon or spatula
• Ladle for serving

Ingredients You’ll Need

For this meatball soup recipe, gather the following ingredients:

• 1 lb 90 to 93 percent lean ground beef
• 1/2 cup (1.2 ounces) panko bread crumbs
• 1/2 cup (1 ounce) finely shredded parmesan cheese, plus more for serving
• 6 Tbsp chopped fresh parsley, divided
• 1 large egg
• 2 tsp Italian seasoning, divided
• 1/2 tsp each salt and black pepper, plus more for soup
• 2 Tbsp olive oil, divided
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (2 medium)
• 3/4 cup thinly sliced celery (2 medium ribs)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 3 (14.5 ounces) cans low-sodium chicken broth (5 1/4 cups), plus more to thin if desired
• 1 (14.5 ounces) can crushed tomatoes
• 1 (14.5 ounces) can petite diced tomatoes
• 1 cup (4.5 ounces) dry ditalini pasta
• 3 Tbsp chopped fresh basil

STEP-BY-STEP INSTRUCTIONS

For the meatballs: In a mixing bowl, toss together beef, panko, parmesan, egg, 2 Tbsp parsley, Italian seasoning, salt, and pepper. As you mix, break up the beef just enough to combine everything but do not overwork it. Shape the mixture into small rounds, about 1 tablespoon each. Place them on a baking tray or cutting board.

Next, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and sliced celery. Sauté the vegetables for about 8 to 9 minutes until they are almost tender. Add minced garlic and sauté for an additional minute.

Meanwhile, in a non-stick skillet, drizzle the remaining 1 tablespoon of olive oil and heat over medium-high heat. Once hot, add the meatballs and cook them until they are golden brown on each side, which should take about 2 minutes per side. When browned, transfer the meatballs to a plate.

Now, to the sautéed vegetables, add the chicken broth, crushed tomatoes, diced tomatoes, and the remaining 1 teaspoon of Italian seasoning. Season this mixture with salt and pepper to taste. Bring everything to a simmer over medium-high heat.

Once the broth is simmering, add the meatballs and the ditalini pasta. Reduce the heat to medium-low. Let the soup simmer until the pasta is tender, stirring occasionally. This should take about 13 to 15 minutes.

When the pasta is ready, remove the pot from heat. Stir in the remaining 4 tablespoons of chopped parsley and the basil. If you find the soup too thick, you can add more chicken broth to thin it out. Serve the soup with some shredded parmesan cheese on top.

HOW TO SERVE Meatball Soup

Meatball soup is best served hot. Fill bowls with the soup and sprinkle parmesan cheese on top for extra flavor. Add crusty bread or a side salad for a complete meal. You can also serve it with some fresh herbs or a drizzle of olive oil for garnish. Everyone will enjoy a warm bowl of this comforting soup.

STORAGE & FREEZING: Meatball Soup

If you have leftover meatball soup, store it in an airtight container. It can stay in the refrigerator for about 3 to 4 days. For longer storage, you could freeze the soup. To freeze, keep the soup in a suitable freezer-safe container and it can last for up to 2-3 months. When ready to eat, simply thaw it in the fridge overnight and reheat on the stove over low heat. You might want to add some broth to bring back the soup’s original consistency.

SERVING SUGGESTIONS

When serving meatball soup, consider some extras to enhance the meal. Offer fresh herbs like parsley or basil as toppings. You can also set out parmesan cheese, sliced olives, or a sprinkle of red pepper flakes for those who enjoy a bit of heat. Serve the soup with garlic bread, a fresh garden salad, or even a side of rice to round out the meal.

VARIATIONS

This meatball soup is versatile, so feel free to make it your own! You could swap out the ground beef for ground turkey or chicken if you prefer a leaner meat. Add other vegetables such as zucchini, spinach, or bell peppers for extra nutrition. If you’re in the mood for different flavors, try using a different pasta type or adding spices such as paprika or cumin for a twist.

FAQs

1. Can I use frozen meatballs instead of making my own?
Yes, you can use frozen meatballs. Just add them to the soup during the simmering step, but keep in mind they may require a longer cooking time.

2. How can I make this soup gluten-free?
To make the soup gluten-free, use gluten-free bread crumbs and a pasta that is gluten-free.

3. Can I make this soup in advance?
Yes, you can make the soup a day ahead of time. Just store it in the fridge, and reheat before serving. The flavors will develop even more overnight!

4. What can I substitute for ditalini pasta?
You can use any small pasta, such as elbow macaroni or orzo, as a substitute for ditalini if you prefer.

MAKE-AHEAD TIPS FOR Meatball Soup

If you want to make meatball soup in advance, consider preparing the meatballs and the soup base (vegetables and broth) the day before. This way, when you’re ready to enjoy the soup, you only have to add the meatballs and let everything simmer together. This also helps develop great flavors! Using meal prep containers to store each component separately can keep them fresh.

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