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Italian Meatball Soup

This hearty Italian Meatball Soup combines flavorful meatballs with a delicious broth, vegetables, and pasta for a comforting dish perfect for any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 mixing bowl
  • 1 baking sheet
  • 1 cooking spoon
  • 1 cutting board
  • 1 measuring cups and spoons

Ingredients
  

  • 1 lb ground beef Can substitute with ground turkey or chicken for a lighter version.
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped For meatballs and garnish.
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup small pasta (like ditalini or orzo)
  • to taste salt and pepper
  • Fresh parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.
  • Place the meatballs on a baking sheet and bake in the preheated oven for 15-20 minutes, or until browned and cooked through.
  • While the meatballs are baking, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  • Add the canned diced tomatoes (with juice), chicken broth, oregano, and basil to the pot. Stir well and bring to a boil.
  • Once boiling, add the small pasta and reduce heat to a simmer. Let cook according to pasta package instructions, usually around 8-10 minutes, until al dente.
  • Once the meatballs are ready, gently add them to the simmering soup. Allow them to warm for an additional 5 minutes.
  • Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Notes

You can substitute ground beef with ground turkey or chicken for a lighter version.
Add kale or spinach to boost the nutrition content.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat gently on the stove.