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Meatball Soup
5 from 18 votes

Meatball Soup

Meatball Soup combines tender homemade beef meatballs with a flavorful broth enriched by diced tomatoes, Italian seasoning, and garlic. The addition of ditalini pasta and frozen vegetables makes this soup a hearty and satisfying meal. Baking the meatballs before adding them preserves their shape and texture, while the beef broth base offers a rich and savory foundation. This soup is great for a comforting lunch or dinner, providing a warm and balanced dish with a good mix of protein, vegetables, and pasta.

Prep Time
15 mins
Cook Time
15 mins
Meatball Prep and Cook Time
30 mins
Servings: 8
Calories: 335 kcal
Course: Soup
Cuisine: American

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
    Cup of Yum
  1. Preheat your oven to 400 °F. Spray a large baking sheet with cooking spray and set aside.
  2. Put all the ingredients for the meatballs in large bowl. Mix until all ingredients are well incorporated.
  3. 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.
  4. Place in the oven to bake for 15 minutes until browned all over and have reached an internal temperature of 165 °F.
  5. Remove and place on a plate lined with paper towel to drain them on until you add into the soup.
Soup Base
  1. Melt the butter in a large pot over medium-high heat. Add in the onions, and fry until softened and translucent.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and add salt and pepper as desired.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 335

% 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.