Italian Meatball Soup
User Reviews
5
Italian Meatball Soup
Description
The soup begins by mixing ground beef with garlic, Italian seasoning, parsley, egg, Parmesan, breadcrumbs, salt, and pepper, then shaping the mixture into small meatballs. These are broiled until lightly browned to develop texture. Meanwhile, a soup base is prepared by sautéing onions, celery, and carrots in olive oil before combining with crushed tomatoes, tomato sauce, beef broth, additional Italian seasoning, salt, and pepper.
The browned meatballs and dry pasta are added to the simmering broth and cooked until the pasta is tender. Fresh parsley is sprinkled on top before serving, with optional Parmesan for extra richness. The soup balances the hearty meatballs and pasta with a bright tomato flavor and vegetable texture.
This dish is suitable for a filling lunch or dinner, providing protein and vegetables in a flavorful broth. Using ditalini or other short pasta varieties works well to maintain bite-sized pieces throughout.
Ingredients
- cooking spray
For the meatballs
- 1 pound ground beef I use 90% lean
- 1 teaspoon garlic minced
- 1 teaspoon Italian seasoning dried
- 1/2 teaspoon parsley dried
- 1 egg
- 1/3 cup Parmesan Cheese finely grated
- 1/3 cup breadcrumbs Italian style
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the soup
- 2 teaspoons olive oil
- 1/2 cup onion finely diced
- 2 talks celery sliced
- 2 carrot peeled and diced
- 15 ounce can crushed tomatoes do not drain
- 16 ounce can tomato sauce
- 6 cups beef broth
- 1 teaspoon Italian seasoning dried
- salt to taste
- black pepper to taste
- 3/4 cup pasta such as ditalini, dry, short type
- 2 tablespoons parsley chopped, fresh
- Parmesan Cheese optional, for serving
Instructions
- Preheat the broiler to medium or high heat. Coat a sheet pan with cooking spray.
For the meatballs
- 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.
- 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.
- Broil for 8-10 minutes until meatballs are lightly browned.
For the soup
- While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
- Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
- Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
- Top with parsley. Serve with parmesan cheese if desired.
Notes
- Use 90% lean ground beef to reduce greasiness while keeping good flavor.
- Choose short pasta shapes like ditalini, macaroni, rotini, or orzo according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 80mg | 27% |
| Sodium | 640mg | 27% |
| Potassium | 982mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4145IU | 83% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 167mg | 17% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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