Hearty Italian Meatball Soup Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/hearty-italian-meatball-soup-recipe/
