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When a chill is in the air or you simply crave something deeply satisfying, nothing beats a warm bowl of soup. This meatball soup recipe is pure comfort in a bowl, brimming with tender meatballs, hearty vegetables, and savory broth. It’s an incredibly easy and comforting dish that’s perfect for cozy family dinners. Get ready to create a truly special meal that everyone will adore.
Why You’ll Love This Meatball Soup Recipe
You’ll quickly find this homemade meatball soup recipe becomes a staple in your kitchen. It hits all the right notes for a delicious and fuss-free meal.
- Flavorful and Hearty: Each spoonful delivers a rich, savory broth loaded with tender meatballs and fresh veggies. It’s a truly satisfying dish.
- Quick to Prepare: With simple steps and common ingredients, you can have this comforting soup on the table in under an hour.
- Easily Customizable: Adjust the vegetables, spices, or even the type of meat to suit your family’s preferences.
- Excellent for Meal Prep: This soup tastes even better the next day, making it perfect for preparing ahead and enjoying throughout the week.
- Comforting Crowd-Pleaser: It’s a guaranteed hit with both kids and adults, providing warmth and deliciousness on any evening.
Ingredients
Making this delightful meatball soup recipe begins with a few simple, fresh ingredients. Gather these items to create a truly memorable meal.
- 1 1/2 pounds lean ground beef (or ground chicken, turkey)
- 1 egg, lightly whisked
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup unseasoned bread crumbs
- 1 tablespoon dried oregano, divided
- 1 teaspoon sweet paprika, divided
- 1 cup chopped parsley leaves, divided
- 3 to 5 garlic cloves, minced and divided
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 5 to 6 cups (40-48 ounces) beef, chicken, or vegetable broth
- 1 (28-ounce) can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells (uncooked)
- Red pepper flakes for serving (optional)
Notes & Substitutions
- Ground Meat: Lean ground beef is classic, but ground chicken or turkey work wonderfully for a lighter twist. Choose what you prefer. According to the USDA, properly storing ground beef at 40°F or below is essential for food safety.
- Breadcrumbs: Unseasoned breadcrumbs let the herbs shine. For gluten-free, use a gluten-free breadcrumb alternative or crushed gluten-free crackers.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully. Shredded works too, or opt for a dairy-free alternative if needed.
- Vegetables: Feel free to swap the bell pepper for red or yellow. Add fresh spinach or kale during the last few minutes for extra greens.
- Broth: Beef broth adds a rich depth, but chicken or vegetable broth are excellent choices that also keep this soup versatile.
- Tomatoes: Crushed tomatoes or diced tomatoes can easily replace whole peeled. Just break them down with a spoon.
- Pasta: Ditalini or small shells are perfect for this soup. Orzo, elbow macaroni, or small egg noodles are great alternatives.
- Herbs: Use dried oregano for convenience. If using fresh, triple the amount (e.g., 3 tablespoons fresh oregano for 1 tablespoon dried). Many chefs recommend using fresh herbs for a more vibrant flavor that dried herbs can’t always provide.
Equipment
You won’t need many specialized tools for this hearty meatball soup recipe. Here’s what will make the process smooth and easy.
- Large mixing bowl
- Sheet pan
- Large Dutch oven or a sturdy pot (at least 6-quart capacity)
- Measuring cups and spoons
- Wooden spoon or spatula
How to Make Meatball Soup (Step-by-Step Instructions)
Follow these simple steps to create a delicious and comforting bowl of meatball soup recipe.
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground beef, whisked egg, 1/2 cup Parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the minced garlic. Drizzle with a little olive oil and season with a good pinch of salt and pepper. Mix until everything is just well incorporated; avoid overmixing.
- Form and Brown Meatballs: Form the meat mixture into meatballs, about 1 1/2 tablespoons each. Arrange them on a large, lightly oiled sheet pan. Broil the meatballs for 5 to 8 minutes until they are lightly browned. They will finish cooking in the soup.
- Sauté Aromatics: In your large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the chopped onion, carrots, celery, bell pepper, and the remaining garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Add Liquids and Seasonings: Pour in the broth and the can of peeled tomatoes with their juices. Stir in the remaining 1 teaspoon of oregano and 1/2 teaspoon paprika. Season the soup to taste with salt and pepper.
- Simmer Soup Base: Bring the soup to a simmer over medium to medium-high heat. Let it cook for about 10 minutes, allowing the flavors to meld and the broth to thicken slightly.
- Cook Meatballs and Pasta: Carefully add the browned meatballs and the uncooked small pasta to the simmering soup. Continue to cook for approximately 10 minutes, or until the pasta is tender and the meatballs are fully cooked through.
- Finish and Serve: Remove the soup from the heat. Stir in the remaining 1/2 cup of fresh parsley. Ladle the hearty soup into serving bowls. Sprinkle with a bit more grated Parmesan cheese and, if you like a little heat, finish with a sprinkle of crushed red pepper flakes. Enjoy!
Pro Tips for the Best Meatball Soup
Making a fantastic meatball soup recipe is easy with a few insider tricks. These tips will ensure your soup is packed with flavor and perfect every time.
- Don’t Overmix Meatballs: Mix the meatball ingredients just until combined. Overmixing can lead to tough meatballs.
- Browning Meatballs: Broiling or browning your meatballs beforehand adds a beautiful caramelized crust and significantly deepens the flavor of your soup.
- Seasoning Layers: Taste and adjust your seasoning at different stages. Add salt and pepper with the aromatics, then again after adding the broth and tomatoes.
- Cook Pasta Al Dente: Add the pasta during the last 10 minutes of cooking. This prevents the noodles from becoming mushy in the soup.
- Fresh Herbs: Stirring in fresh parsley at the very end brightens the flavor and adds a pop of color to your finished dish.
- Adjust Thickness: If you prefer a thicker soup, let it simmer uncovered for a bit longer. For a thinner consistency, add a splash more broth.
Serving, Storage, and Variations
This comforting meatball soup recipe is incredibly versatile, making it easy to enjoy and adapt.
Serving Suggestions
- Serve hot with a side of crusty bread or warm garlic bread for dipping into the flavorful broth.
- A simple green salad with a light vinaigrette complements the richness of the soup perfectly.
- Always offer extra Parmesan cheese and fresh chopped parsley at the table for garnish.
Storage & Reheating
- Refrigerate: Store any leftover cooled soup in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: This soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
- Reheat: Gently warm refrigerated or thawed soup on the stovetop over medium-low heat until heated through. You can also reheat individual portions in the microwave.
Recipe Variations
- Spicy Kick: For those who love heat, add extra red pepper flakes to the broth or a dash of your favorite hot sauce.
- Different Vegetables: Feel free to incorporate other vegetables like diced zucchini, chopped spinach, or hearty kale during the last 10 minutes of simmering.
- Bean Boost: Add a can of drained and rinsed cannellini or kidney beans along with the broth for extra protein and fiber.
- Gluten-Free: Easily make this soup gluten-free by using gluten-free breadcrumbs for the meatballs and gluten-free pasta.
- Dairy-Free: Simply omit the Parmesan cheese in the meatballs and for garnish, or use a plant-based grated alternative.
Nutrition Information
This homemade meatball soup recipe offers a wholesome meal, rich in protein and packed with vegetables.
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients, preparation methods, and serving sizes. This information is provided for general guidance only.
| Component | Per Serving (Estimate) |
|---|---|
| Calories | 420 kcal |
| Protein | 35g |
| Fat | 20g |
| Carbs | 25g |
| Fiber | 5g |
| Sodium | 850mg |
This soup provides significant protein from the meatballs and beneficial fiber from the various vegetables. You can further adjust the nutritional profile by choosing leaner meat or adding more non-starchy vegetables.
Frequently Asked Questions About Meatball Soup
You’ve got questions about this hearty meatball soup recipe, and we have answers!
- Can I make meatball soup ahead of time? Absolutely! This soup is perfect for meal prep. The flavors often deepen overnight, making it even more delicious the next day.
- What kind of meat is best for meatballs? Lean ground beef is traditional, but ground chicken or turkey are excellent, lighter alternatives that still offer great flavor.
- How do I prevent meatballs from falling apart? Ensure you include an egg and breadcrumbs in your mixture, as these act as binders. Also, avoid overmixing the meat, and brown the meatballs before adding them to the soup.
- Can I use fresh tomatoes instead of canned? Yes, you can! Chop about 4-5 medium ripe fresh tomatoes and add them at the same stage as the canned tomatoes for a fresh twist.
- How can I make the soup thicker? To thicken the soup, you can let it simmer uncovered for a longer period. Alternatively, you can whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering soup.
- Is this soup freezer-friendly? Yes, it freezes wonderfully! Just ensure the soup is completely cooled before transferring it to freezer-safe containers for storage.
Conclusion
There’s nothing quite like a steaming bowl of homemade soup to bring comfort and warmth to your home. This easy meatball soup recipe is a perfect example of a hearty, flavorful dish that satisfies everyone. With tender meatballs, robust vegetables, and a savory broth, it’s truly a meal you’ll want to make again and again. Give this simple recipe a try tonight and discover your new favorite comfort food! Share your creations with us!
This meatball soup is packed with tender meatballs, hearty vegetables, and pasta in a savory tomato broth — the ultimate cozy comfort food for weeknight dinners or make-ahead meals.
Print Pin Rate Calories: 420kcal
Equipment
- Large mixing bowl
- Sheet Pan
- Dutch oven or large soup pot
- measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 1/2 lbs lean ground beef (or chicken, turkey)
- 1 egg, lightly whisked
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup unseasoned bread crumbs
- 1 tbsp dried oregano, divided
- 1 tsp sweet paprika, divided
- 1 cup chopped parsley, divided
- 3–5 cloves garlic, minced and divided
- extra virgin olive oil
- kosher salt, to taste
- black pepper, to taste
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 5 to 6 cups beef, chicken, or vegetable broth
- 28 oz can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells (uncooked)
- red pepper flakes, for serving (optional)
Instructions
- Prepare Meatball Mixture: In a mixing bowl, combine ground meat, egg, Parmesan, breadcrumbs, 2 tsp oregano, 1/2 tsp paprika, 1/2 cup parsley, and half the garlic. Add olive oil, salt, and pepper. Mix gently.
- Form and Brown Meatballs: Shape into 1.5 tbsp-sized meatballs. Arrange on a sheet pan. Broil for 5–8 minutes until lightly browned.
- Sauté Aromatics: In a large pot, heat 2 tbsp olive oil over medium-high. Add onion, carrots, celery, bell pepper, and remaining garlic. Sauté 5 minutes.
- Add Liquids and Seasonings: Pour in broth and tomatoes with juices. Stir in remaining oregano and paprika. Season with salt and pepper.
- Simmer Soup Base: Bring soup to a simmer for 10 minutes to develop flavor and soften vegetables.
- Cook Meatballs and Pasta: Add browned meatballs and uncooked pasta. Simmer 10 minutes until pasta is tender and meatballs are cooked through.
- Finish and Serve: Remove from heat. Stir in remaining 1/2 cup parsley. Serve with Parmesan and red pepper flakes if desired.
Notes
Use ground beef, chicken, or turkey. Swap bell pepper colors or add spinach at the end. For gluten-free, use GF breadcrumbs and pasta. Crushed or diced tomatoes can sub peeled tomatoes. Stir in beans for more fiber and protein.
Nutrition
Calories: 420kcal | Carbohydrates: 25g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 850mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5300IU | Vitamin C: 22mg | Calcium: 180mg | Iron: 4mg
