Meatball Soup Recipe

This delicious Meatball Soup Recipe brings homemade meatballs and pasta together with onions, carrots, celery, and green beans in a hearty beef broth that has been perfectly seasoned with Italian spices.  

CourseSoup

CuisineItalian

Keywordhow to make meatball soup, Italian meatball soup, meatball soup recipe

Prep Time10minutes minutes

Cook Time40minutes minutes

Servings8 servings

Calories436kcal

AuthorBeth Pierce

Ingredients

Meatballs

• 1 ½ lbs ground beef
• ¼ cup finely minced yellow onions
• 2 cloves garlic minced
• ⅓ cup Italian or plain breadcrumbs
• 1 large egg
• 2 teaspoons Worcestershire Sauce
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil

Meatball Soup

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 large carrots peeled and chopped
• 3 stalks celery chopped
• 1 ½ cups green beans trimmed and cut in one inch segments
• 1 ½ teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 6 cups low sodium beef broth
• 1 can 8 ounce tomato sauce
• 1 can 14.5 ounce fire roasted tomatoes
• ¾ cup Mini Farfalle pasta ditalini, acini de pepe or orzo
• fresh parsley chopped
• salt and pepper to taste

Instructions

• Gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper in a large bowl. Using a 1 1/2 tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper. 
• Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches and do not crowd the pan. Add more oil if needed. Remove the meatballs to a plate and cover to keep warm.
• In a large, heavy stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add the parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes, stirring constantly.
• Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to medium-high. Bring the mixture to a boil and then reduce it to a simmer. Let everything simmer for about 7-10 minutes. Stir in the pasta and browned meatballs, simmer for an additional 10 minutes or until the pasta is tender. Serve it promptly, so the pasta does not overcook.

Notes

• Substitute ground chicken, ground pork, or ground turkey for the ground beef.
• I prefer fresh veggies, but frozen can be used as well
• In a pinch, you can use frozen meatballs.
• Substitute chicken broth if you using ground turkey. 
• Canned fire-roasted tomatoes are tomatoes that are charred over an open flame before they are diced and canned. They can be found at your local grocery store with other canned tomatoes.
• Any small pasta or noodles will work, like Mini Farfalle, ditalini, acini de pepe, or orzo.
• For added flavor, add 1-2 tablespoons of freshly grated Parmesan Cheese to each soup bowl.

Nutrition

Calories: 436kcal | Carbohydrates: 18g | Protein: 23g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 972mg | Potassium: 848mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2974IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg