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Italian Meatball Soup

Cozy up with a bowl of Italian comfort! This Italian Meatball Soup brings together tender beef meatballs, fresh vegetables, and pasta, all simmered in a savory tomato broth.
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Course: Soup
Cuisine: Italian
Keyword: Italian Meatball Soup
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Notes

Ingredients

For the Meatballs:
  • 1 lb ground beef (90% lean preferred)
  • 1 tsp minced garlic
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried parsley
  • 1 large egg
  • 1/3 cup finely grated Parmesan cheese
  • 1/3 cup Italian-style breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup:
  • 2 tsp olive oil
  • 1/2 cup finely diced onion
  • 2 stalks celery, sliced
  • 2 carrots, peeled and diced
  • 1 (15 oz) can crushed tomatoes (undrained)
  • 1 (16 oz) can tomato sauce
  • 6 cups beef broth
  • 1 tsp dried Italian seasoning
  • Salt and pepper, to taste
  • 3/4 cup dry short pasta (such as ditalini)
  • 2 tbsp fresh parsley, chopped
  • Optional: Parmesan cheese for serving
 
 

Instructions

  1. Preheat and Prepare:
    • Preheat the broiler to medium or high heat. Lightly coat a baking sheet with cooking spray.
  2. Make the Meatballs:
    • In a large mixing bowl, combine the ground beef, garlic, Italian seasoning, parsley, egg, Parmesan cheese, breadcrumbs, salt, and pepper. Mix everything together well (use your hands or a spoon). Add a small amount of water if needed for easier mixing.
    • Shape the meat mixture into small meatballs, about 1/2 to 3/4 inch in diameter. Place them on the prepared baking sheet and lightly spray the tops with cooking spray.
    • Broil for 8-10 minutes, or until the meatballs are golden brown.
  3. Cook the Soup:
    • While the meatballs are broiling, heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook for 4-5 minutes, until the vegetables are softened.
    • Stir in the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring the soup to a simmer.
    • Add the broiled meatballs and pasta to the soup. Continue simmering for about 10 minutes, or until the pasta and vegetables are tender.
  4. Finish and Serve:
    • Stir in the chopped fresh parsley and serve the soup hot. Optionally, sprinkle with Parmesan cheese for extra flavor.
 

Notes:

  • I recommend using 90% lean ground beef for the meatballs. It has great flavor without being too greasy.
  • You can use any type of short pasta you prefer, such as macaroni, rotini, or orzo, but ditalini works especially well for this soup.
 

Nutrition
Calories: 279 | Carbohydrates: 18g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 640mg | Potassium: 982mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4145IU | Vitamin C: 16.5mg | Calcium: 167mg | Iron: 4.7mg

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