Italian Meatball Soup
This Italian Meatball Soup is filled with tender homemade beef meatballs, pasta, vegetables, and a rich tomato broth. It's a comforting one-pot meal that's perfect for cozy family dinners and chilly evenings.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper or cooking spray
- Large soup pot or Dutch oven
- Measuring cups and spoons
- Small cookie scoop (optional)
- Wooden spoon
- Cutting board
- Chef’s knife
Ingredients
Meatballs
- 1 pound lean ground beef
- 3 garlic cloves, minced
- 1½ teaspoons Italian seasoning
- 1 large egg, lightly beaten
- ⅓ cup finely grated Parmesan cheese
- ⅓ cup all-purpose flour
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Soup
- 2 teaspoons olive oil
- ½ cup diced onion
- 2 to 3 medium carrots, diced
- 1 (15-ounce) can crushed or diced tomatoes, undrained
- 1 (15-ounce) can Italian tomato sauce
- 6 cups low-sodium beef broth
- 1 teaspoon Italian seasoning
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¾ cup small pasta, such as ditalini or small shells
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, garlic, Italian seasoning, beaten egg, Parmesan cheese, flour, salt, and black pepper.
- Mix gently until just combined, taking care not to overwork the mixture.
- Shape the mixture into small meatballs about ½ to ¾ inch in diameter and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until lightly browned. The meatballs do not need to be fully cooked at this stage.
- While the meatballs bake, heat the olive oil in a large soup pot over medium heat.
- Add the onion and carrots, then cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the crushed tomatoes, tomato sauce, beef broth, and Italian seasoning.
- Season with salt and black pepper, then bring the soup to a gentle simmer.
- Carefully add the baked meatballs and pasta to the pot.
- Simmer uncovered for 10 to 12 minutes, or until the pasta is tender and the meatballs are fully cooked.
- Stir in the chopped parsley.
- Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.
Notes
- Mix the meatball ingredients gently to keep the meatballs light and tender.
- Ground pork or a blend of beef, pork, and veal can be substituted for a richer flavor.
- Small pasta shapes such as ditalini, acini di pepe, or mini shells work best in this soup.
- If making the soup ahead, cook the pasta separately and stir it in before serving to prevent it from becoming too soft.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the soup without the pasta for up to 3 months, then cook fresh pasta when reheating for the best texture.