Italian Meatball Soup
This hearty Italian Meatball Soup is perfect for a cozy dinner. Loaded with flavorful meatballs, fresh vegetables, and a savory broth, it’s a comforting dish that warms the soul.
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 baking sheet (optional)
- 1 wooden spoon or spatula
- 1 cooking thermometer (optional)
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 clove garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (like ditalini or orzo)
- to taste salt and pepper
- for garnish fresh parsley
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Mix well until combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and brown on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth, diced tomatoes, oregano, and basil. Bring the mixture to a simmer.
- Return the meatballs to the pot and let them cook in the broth for about 15 minutes.
- Stir in the pasta and cook according to package instructions, usually about 8-10 minutes, until pasta is tender.
- Taste the soup and season with salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
Notes
You can use ground turkey or chicken as a lighter alternative for the meatballs.
For added flavor, you can stir in a splash of balsamic vinegar before serving.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.
Serve with crusty bread for a complete meal.