Italian Meatball Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
509 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Italian Meatball Soup
Description
Italian Meatball Soup features meatballs simmered in a savory tomato and beef broth base alongside vegetables like onion, garlic, and red bell pepper. Fusilli pasta cooks in the broth, absorbing the flavors and adding substance to the soup. The use of fresh basil at the end lifts the dish with a fresh, green accent. The broth has a medium thickness depending on the crushed tomatoes used and can be adjusted with more beef broth for preference. Adding Parmesan cheese on top further enhances the savory profile.
The texture balances soft meatballs and tender pasta in a gently spiced broth, while the combination of garlic, onion, and Italian seasoning provides a classic, albeit restrained, Italian flavor set. This soup works well served on its own or with crusty bread to mop up the broth.
Meatball size and quantity can be adjusted to suit appetites, and precooked or store-bought meatballs may be used for convenience—just ensure they are heated through to safe temperatures before serving.
Ingredients
- 1 pound meatballs see note
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 fluid ounce) crushed tomatoes I use fire roasted, canned
- 4 cups beef broth
- 1/2 red bell pepper chopped small
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional, crushed
- 1.5 cups fusilli pasta uncooked
- 1/4 cup basil torn/chopped, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese optional, to taste, for serving
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
- Use about 12 medium homemade meatballs or a comparable quantity of store-bought; adjust based on appetite and serving size.
- If using frozen pre-cooked meatballs, ensure they reach an internal temperature of 165°F when reheated.
- The soup quantity serves approximately 4 to 6 people, depending on portions and side dishes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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