Italian Meatball Soup

Name: Italian Meatball Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 pound meatballs; 1 tablespoon olive oil; 1/2 medium onion; 4 cloves garlic; 1 (28 fluid ounce) can crushed tomatoes; 4 cups beef broth; 1/2 red bell pepper; 1/4 teaspoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes; 1.5 cups uncooked fusilli pasta; 1/4 cup fresh basil; salt & pepper; Parmesan cheese (for serving)

User Reviews

5.0

159 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
509 kcal
Course
Soup
Cuisine
Italian-American Fussion

Italian Meatball Soup

Nina Acevedo

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This meatball soup recipe is a tasty and simple way to enjoy homemade or store-bought meatballs. It has a delicious tomato broth and pasta!

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Ingredients

Servings

1 pound meatballs see note
1 tablespoon olive oil
1/2 medium onion chopped
4 cloves garlic minced
1 (28 fluid ounce) can crushed tomatoes I use fire roasted
4 cups beef broth
1/2 red bell pepper chopped small
1/4 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes optional
1.5 cups uncooked fusilli pasta
1/4 cup fresh basil torn/chopped
salt & pepper to taste
Parmesan cheese (for serving) optional, to taste

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Instructions

Prep time for this soup doesn't include making meatballs from scratch. If needed, make the meatballs (use my meatball recipe and you'll have about half of the batch left over for other meals) or use store-bought or your own recipe.
Add the olive oil and onions to a soup pot over medium-high heat and sauté for 4-5 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, crushed red pepper flakes, and meatballs. Increase the heat to high and bring it to a boil.
Add the pasta once it's boiling.
Reduce the heat and simmer it (covered, with the lid slightly open) for about 15 minutes or until the pasta is cooked. Stir it a few times to ensure the pasta isn't sticking to the bottom of the pot. Note: Some brands of crushed tomatoes are thicker than others. Add more beef broth if the soup has become too thick (this soup is meant to be quite brothy).
Stir in the basil and season with salt & pepper as needed. Serve with parmesan grated over top if desired.

Notes

Meatballs vary a lot in size and ingredients, so add as many as you think people will eat. I added 12 from my homemade recipe since they're fairly large. Frozen (already cooked) meatballs will work fine. Just make sure they're fully heated through before serving (165F in the middle).
Serves 4-6 depending on how many meatballs are added/how hungry people are, and what else it's served with.

Nutrition Information

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Calories 509kcal (25%) Carbohydrates 35g (12%) Protein 29g (58%) Fat 29g (45%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Cholesterol 82mg (27%) Sodium 1226mg (51%) Potassium 1161mg (33%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 1056IU (21%) Vitamin C 40mg (44%) Calcium 118mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 509 kcal

% Daily Value*

Calories	509kcal	25%
Carbohydrates	35g	12%
Protein	29g	58%
Fat	29g	45%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Cholesterol	82mg	27%
Sodium	1226mg	51%
Potassium	1161mg	25%
Fiber	5g	20%
Sugar	11g	22%
Vitamin A	1056IU	21%
Vitamin C	40mg	44%
Calcium	118mg	12%
Iron	5mg	28%