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Meatball Soup

A comforting and hearty meatball soup packed with rich flavors, fresh vegetables, and delicious broth.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. In a mixing bowl, toss together beef, panko, parmesan, egg, 2 Tbsp parsley, Italian seasoning, salt, and pepper. Shape the mixture into small rounds, about 1 tablespoon each. Place them on a baking tray or cutting board.
  2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and sliced celery. Sauté for about 8 to 9 minutes until almost tender. Add minced garlic and sauté for an additional minute.
  3. In a non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add meatballs and cook until golden brown, about 2 minutes per side. Transfer to a plate.
  4. Add chicken broth, crushed tomatoes, diced tomatoes, and the remaining 1 teaspoon of Italian seasoning to the sautéed vegetables. Season with salt and pepper. Bring to a simmer over medium-high heat.
  5. Add the meatballs and ditalini pasta to the simmering broth. Reduce heat to medium-low and let simmer until pasta is tender, about 13 to 15 minutes.
  6. Remove from heat and stir in the remaining 4 tablespoons of parsley and basil. Adjust consistency with more chicken broth if desired. Serve with shredded parmesan cheese on top.

Notes

This soup can be made in advance and stored in the fridge. Leftovers taste even better the next day.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 400
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: meatball soup, comfort food, hearty soup, Italian recipe, family meal