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A delicious plate of Italian Meatball Soup

Italian Meatball Soup

A hearty and flavorful Italian Meatball Soup, packed with tender meatballs, pasta, and vegetables in a rich tomato-beef broth. Perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 279
Ingredients Equipment Method Notes

Ingredients
  

FOR THE MEATBALLS
  • as needed ml cooking spray for coating the sheet pan and meatballs
  • 1 pound ground beef I use 90% lean, forms the base of the meatballs
  • 1 tsp minced garlic adds flavor to the meatballs
  • 1 tsp dried Italian seasoning classic herb blend for the meatballs
  • 0.5 tsp dried parsley adds a touch of freshness to the meatballs
  • 1 large egg helps bind the meatballs together
  • 0.33 cup parmesan cheese finely grated, provides savory depth to the meatballs
  • 0.33 cup Italian breadcrumbs for texture and binding in the meatballs
  • 0.5 tsp salt enhances the flavor of the meatballs
  • 0.25 tsp pepper a pinch for seasoning the meatballs
FOR THE SOUP
  • 2 tsp olive oil for sautéing the soup vegetables
  • 0.5 cup onion finely diced, forms aromatic base for the soup
  • 2 stalks celery sliced, adds flavor and texture to the soup
  • 2 medium carrots peeled and diced, provides sweetness and color
  • 15 ounce can crushed tomatoes do not drain, for a rich tomato base
  • 16 ounce can tomato sauce contributes to the soup's robust tomato flavor
  • 6 cup beef broth forms the main liquid base of the soup
  • 1 tsp dried Italian seasoning seasoning for the soup broth
  • as needed g salt and pepper adjust seasoning to your personal preference
  • 0.75 cup dry short pasta such as ditalini, cooks directly in the soup
  • 2 tbsp fresh parsley chopped, for a fresh garnish upon serving
  • as needed g parmesan cheese for serving optional, for topping individual servings

Equipment

  • Sheet Pan
  • Large Bowl
  • Large Pot

Method
 

  1. Preheat the broiler to medium or high heat. Coat a sheet pan with cooking spray.
  1. Place all of the meatball ingredients in a large bowl. Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.
  2. Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on the prepared baking sheet. Coat the tops of the meatballs with cooking spray.
  3. Broil for 8-10 minutes until meatballs are lightly browned.
  1. While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
  2. Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
  3. Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
  4. Top with parsley. Serve with parmesan cheese if desired.

Notes

Feel free to adjust the amount of pasta or vegetables to your liking. This soup is also great served with a side of crusty bread for dipping!