Hearty Italian Meatball Soup Recipe

Introduction

Italian Meatball Soup is a comforting and hearty dish perfect for any day you crave a warm, flavorful meal. Combining tender meatballs with fresh vegetables and pasta, this soup is both nourishing and delicious.

Ingredients

• 1 pound meatballs (pre-made or homemade)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 6 cups broth (beef, chicken, or vegetable)
• 1 can (14 oz) diced tomatoes
• 1 cup small pasta (like ditalini or elbow macaroni)

Instructions

1. Step 1: In a large pot, combine the meatballs, chopped onion, garlic, carrots, celery, broth, and diced tomatoes. Bring to a simmer over medium heat.
2. Step 2: Let the soup simmer gently for about 20 minutes, allowing the vegetables to soften and flavors to meld.
3. Step 3: Add the pasta to the pot and cook for another 8 to 10 minutes, or until the pasta is tender.
4. Step 4: Taste and adjust seasoning with salt and pepper as needed before serving hot.

Tips & Variations

• Use homemade meatballs seasoned with Italian herbs for extra flavor and a rustic touch.
• Add fresh spinach or kale in the last few minutes of cooking for added greens.
• For a thicker soup, reduce the broth by simmering uncovered for a few extra minutes before adding pasta.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the soup thickens after refrigeration, add a splash of broth or water while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs for this soup?

Yes, frozen meatballs work well. Just add a few extra minutes to the simmering time to ensure they cook through completely.

What pasta works best in Italian Meatball Soup?

Small pasta shapes like ditalini, elbow macaroni, or orzo are ideal as they cook quickly and blend nicely with the soup’s ingredients.

Hearty Italian Meatball Soup Recipe

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★★★★★

4.6 from 65 reviews

A hearty and comforting Italian Meatball Soup featuring tender homemade meatballs simmered in a savory broth with vegetables and pasta. This classic soup brings together the rich flavors of garlic, onion, carrots, celery, and tomatoes, making it a perfect meal for any season.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

Vegetables and Broth

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups beef or chicken broth
• 1 can (14.5 oz) diced tomatoes

Pasta

• 3/4 cup small pasta (such as ditalini or small shells)

Instructions

1. Prepare the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated. Shape mixture into 1-inch meatballs and set aside.
2. Sauté the aromatics: In a large pot over medium heat, add a tablespoon of olive oil. Sauté the chopped onion, minced garlic, carrots, and celery until vegetables are tender and fragrant, approximately 5-7 minutes.
3. Simmer meatballs and broth: Carefully add the meatballs to the pot along with the broth and diced tomatoes. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20 minutes, allowing the meatballs to cook through and flavors to meld.
4. Add pasta: Stir in the small pasta and continue to simmer the soup until the pasta is al dente, about 8-10 minutes. Taste and adjust seasoning with salt and pepper as needed.
5. Serve hot: Ladle the soup into bowls and optionally garnish with freshly grated Parmesan and chopped parsley. Serve warm for a satisfying meal.

Notes

• Use beef or a mixture of beef and pork for juicier meatballs.
• For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• To prevent pasta from getting soggy, cook pasta separately and add just before serving.
• Add fresh herbs like basil or parsley to enhance flavor.

Keywords: Italian meatball soup, meatball soup recipe, hearty soup, Italian soup with meatballs, vegetable meatball soup