Meatball Soup

This hearty Meatball Soup is filled with tender homemade meatballs, fresh vegetables, pasta, and a flavorful broth. Comforting, nourishing, and easy to prepare, it’s the perfect family-friendly meal for any season.

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Ingredients

For the Meatballs:

• 1 ½ pounds lean ground beef, chicken, or turkey
• 1 egg, lightly whisked
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• ⅓ cup unseasoned bread crumbs
• 2 teaspoons dried oregano, divided
• 1 teaspoon sweet paprika, divided
• ½ cup chopped fresh parsley, divided
• 3 garlic cloves, minced (half for the meatballs, half for the soup)
• Extra virgin olive oil
• Kosher salt and black pepper, to taste

For the Soup:

• 1 small onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small green bell pepper, chopped
• 5–6 cups (40–48 ounces) beef, chicken, or vegetable broth
• 1 (28-ounce) can peeled tomatoes with juices
• ¾ cup uncooked small pasta (ditalini, shells, or similar)
• Red pepper flakes, optional, for serving

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Instructions

Step 1: Make the Meatballs

1. In a large bowl, combine the ground meat, egg, Parmesan, bread crumbs, 2 teaspoons oregano, ½ teaspoon paprika, ½ cup parsley, and half of the minced garlic.
2. Drizzle lightly with olive oil, season with salt and pepper, and mix until well combined.
3. Shape into meatballs (about 1 ½ tablespoons each) and place on a lightly oiled sheet pan.
4. Broil for 5–8 minutes until browned. (They’ll finish cooking in the soup.)

Step 2: Cook the Vegetables

1. In a large pot, heat 2 tablespoons olive oil over medium-high heat.
2. Add onion, carrot, celery, bell pepper, and remaining garlic.
3. Cook, stirring occasionally, for about 5 minutes until softened.

Step 3: Build the Soup Base

1. Stir in the broth, tomatoes (with their juices), remaining oregano, and remaining paprika.
2. Season with salt and pepper to taste.
3. Simmer for about 10 minutes until slightly thickened.

Step 4: Add Meatballs and Pasta

1. Add the browned meatballs and uncooked pasta to the pot.
2. Simmer for 10 minutes, or until the pasta is tender and the meatballs are fully cooked.

Step 5: Finish and Serve

1. Stir in the remaining parsley.
2. Ladle into bowls, sprinkle with more Parmesan, and add red pepper flakes if desired.
3. Serve hot and enjoy!

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Why You’ll Love This Recipe

• A balanced one-pot meal with protein, vegetables, and pasta.
• Versatile—easy to adapt with different meats or seasonings.
• Comforting, hearty, and perfect for family dinners.
• Stores and reheats beautifully for meal prep.

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Tips

• Use a cookie scoop to shape even meatballs quickly.
• Broiling first helps seal in flavor and prevents them from falling apart.
• Break up canned tomatoes with a spoon or crush by hand for a rustic texture.
• Keep the pasta slightly undercooked if planning to store leftovers to avoid mushiness.

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Variations and Substitutions

• Protein Swap: Try ground pork, lamb, or a mix for richer flavor.
• Grain-Free: Replace pasta with zucchini noodles or cauliflower rice.
• Spicy Kick: Add chili flakes directly to the meatball mix or soup base.
• Vegetarian Version: Skip the meatballs and add white beans or lentils for protein.

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FAQs

Can I freeze Meatball Soup?
Yes. Store in freezer-safe containers without the pasta, then cook pasta fresh when reheating.

Can I use store-bought meatballs?
Absolutely—just add them directly to the simmering broth to heat through.

How do I keep the meatballs tender?
Don’t overmix the meat and use breadcrumbs with Parmesan for moisture and flavor.

How long does it keep in the fridge?
About 3–4 days in an airtight container.

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Serving

• Serve with crusty bread, garlic bread, or a side salad.
• Add extra grated Parmesan or a drizzle of olive oil before serving.
• Pair with red wine for an elevated dinner experience.

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Suggestions

• Make a double batch of meatballs and freeze half for quick future soups.
• Add spinach or kale during the last few minutes of cooking for extra nutrients.
• For a creamier version, stir in a splash of heavy cream or coconut milk at the end.