Meatball Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
418 kcal
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Course
Main Course
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Cuisine
American
Meatball Soup
Description
This Meatball Soup recipe starts by mixing ground beef with garlic, parsley, egg, Parmesan cheese, Italian-style breadcrumbs, salt, and pepper. The mixture is shaped into small meatballs about 1/2 to 3/4 inch in diameter and broiled until lightly browned, developing a bit of crust. Meanwhile, olive oil is heated in a large pot, where onions and garlic are sautéed for a few minutes to build the flavor base.
Next, crushed tomatoes, tomato sauce, beef broth, and Italian seasoning join the pot, bringing together a savory tomato broth. The browned meatballs and pasta (such as radiatore) are added and simmered until the pasta becomes tender, about 10 minutes. The soup is finished with chopped fresh parsley and optionally served with grated Parmesan cheese. This combination delivers a balanced texture of tender meat and soft pasta in a rich, herbed tomato broth.
Leftovers keep well refrigerated for several days and reheat gently on the stovetop, adding extra broth if needed, especially if pasta was included during storage. Freezing is recommended only for portions without pasta to avoid mushiness. This soup can be reheated in the microwave or stovetop and garnished freshly to serve.
Ingredients
Meatballs
- 1 pound ground beef
- 1 teaspoon garlic minced
- ½ teaspoon parsley dried
- 1 egg
- ¼ cup Parmesan Cheese finely grated
- ½ cup breadcrumbs Italian style
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup
- 2 teaspoons olive oil
- ½ cup onion finely diced
- 3 cloves garlic minced
- 15 ounces crushed tomatoes
- 16 ounces tomato sauce
- 6 cups beef broth low sodium
- 1 teaspoon Italian seasoning dried
- salt to taste
- black pepper to taste
- 2 cups pasta such as radiatore, dry, short type
- 2 Tablespoons parsley fresh, chopped
- Parmesan Cheese optional, for serving
Instructions
- Preheat the broiler.
- Start by making the meatballs. In a large mixing bowl combine all of the meatball ingredients using your hands to combine.
- Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with aluminum foil or sprayed with nonstick spray.
- Broil for 8-10 minutes until the meatballs are lightly browned.
- While the meatballs are cooking, heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Cook 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 is tender.
- Top with parsley. Serve with parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Do not freeze soup with pasta as it may become mushy; freeze without noodles up to 3 months.
- Reheat on the stovetop and add extra broth if needed, especially for leftovers with noodles.
- Microwave reheating is an option; stir occasionally to warm evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1340mg | 56% |
| Potassium | 1277mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 135mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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