Meatball Soup
User Reviews
5
Meatball Soup
Description
Meatball Soup features homemade meatballs made from lean ground beef, seasoned with Parmesan, parsley, garlic, oregano, and salt, baked until browned and cooked through. These meatballs are added to a broth base prepared by sautéing onions and garlic in butter, then combining with diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, frozen vegetables, and short pasta like ditalini. The soup is simmered to meld flavors and cook the pasta until tender.
The flavor of the soup blends the herby and cheesy notes from the meatballs with the slightly tangy tomato broth and the aromatic garlic and onion base. The texture balances the soft cooked meatballs, al dente pasta, and tender vegetables. Baking the meatballs first helps them keep their shape and develop a light crust before finishing in the soup.
This soup can be served as a substantial meal on its own or alongside crusty bread. It provides warmth and nourishment on cooler days or when needing a filling, home-cooked dish. The meatballs lend protein and body while the vegetables and pasta add variety and substance.
If using frozen meatballs, simmer them for 10 minutes in the broth before adding vegetables and pasta to ensure they cook through properly. Adjust the Worcestershire sauce and seasonings to taste as you prefer more depth in the broth.
Ingredients
Homemade Meatballs
- 1 pound ground beef lean
- 2 large egg
- 1/2 cup saltine crackers crushed
- 1/4 cup Parmesan Cheese powdered
- 1 1/4 tablespoons parsley dried
- 2 whole garlic minced finely, fresh cloves
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
Soup Base
- 1 tablespoon butter
- 1 cup white onion finely diced
- 1 tablespoon garlic minced
- 1-2 teaspoon Italian seasoning
- one ounce can diced tomatoes
- 6-7 cups beef broth
- 1 tsp Worcestershire sauce
- 2 cups frozen vegetables
- 3/4 cup ditalini pasta or other short pasta
Topping
- salt to taste
- black pepper to taste
- Parmesan Cheese freshly shredded
Instructions
Homemade Meatballs
- Preheat your oven to 400 °F. Spray a large baking sheet with cooking spray and set aside.
- Put all the ingredients for the meatballs in large bowl. Mix until all ingredients are well incorporated.
- Once the meat is well mixed take a small amount and roll into a ball that's around 1/2 inch to an inch in diameter. (depends what size of meatballs you want in the soup) Place on the baking sheet. Repeat until you have used all of the meat mixture.
- Place in the oven to bake for 15 minutes until browned all over and have reached an internal temperature of 165 °F.
- Remove and place on a plate lined with paper towel to drain them on until you add into the soup.
Soup Base
- Melt the butter in a large pot over medium-high heat. Add in the onions, and fry until softened and translucent.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds. Taste and add more seasoning if desired.
- Add the canned tomatoes, 6 cups of beef broth, Worcestershire sauce. Stir to combine, then add in the cooked meatballs, frozen vegetables and uncooked pasta to the pot. Bring to a low simmer, then reduce the heat and cover.
- Cook for 8-9 minutes or until the pasta and vegetables are tender. Add more broth at this point if the soup is too thick for your liking.
- Taste and add salt and pepper as desired.
- Serve with grated Parmesan cheese on top.
Notes
- Frozen meatballs can be used by simmering them in the broth for 10 minutes before adding vegetables and pasta.
- Adjust Worcestershire sauce and other seasonings to suit your taste preferences for a richer broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 117mg | 39% |
| Sodium | 1346mg | 56% |
| Potassium | 657mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3262IU | 65% |
| Vitamin C | 9mg | 10% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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