Meatball Soup
User Reviews
5
Meatball Soup
Description
In this Meatball Soup, a mixture of ground beef, egg, Parmesan cheese, bread crumbs, oregano, paprika, parsley, and garlic is formed into small meatballs and browned briefly under the broiler to start cooking and develop color. Meanwhile, onion, carrot, celery, bell pepper, and garlic are sautéed in olive oil to soften. Adding broth, canned peeled tomatoes, and seasonings creates the soup base. The browned meatballs and small pasta shapes (ditalini or small shells) finish cooking in the simmering broth, which thickens over about ten minutes.
The soup offers layers of texture from tender meatballs, soft pasta, and chunky vegetables in a tomato-rich broth accented with herbs and spices. It can be served hot with extra Parmesan and optional red pepper flakes for heat. The recipe supports making ahead and freezing by omitting pasta initially and adding it freshly cooked at reheating.
Proper storage advice includes refrigerating leftovers for up to three days and reheating gently with added liquid as needed. For freezing, portion soup without pasta to allow for expansion. Thaw overnight in the fridge and cook pasta separately before serving.
Ingredients
- 1 1/2 pound ground beef chicken, or turkey, lean
- 1 egg lightly whisked
- 1/2 cup Parmesan Cheese plus more for serving, freshly grated
- 1/3 cup bread crumbs unseasoned
- 1 tablespoon oregano divided, dried
- 1 teaspoon paprika divided, sweet
- 1 cup parsley divided, chopped leaves
- 3 to 5 garlic minced (divided, cloves
- extra virgin olive oil
- kosher salt
- black pepper
- 1 onion chopped, small
- 2 carrot chopped
- 2 celery chopped, stalks
- 1 green bell pepper chopped, small
- 5 to 6 cups beef broth or chicken or vegetable broth, 40-48 ounces
- 1 peeled tomatoes 28-ounce can with juices
- 3/4 cup pasta uncooked, small like ditalini or small shells
- red pepper flakes for serving (optional)
Instructions
- Make the meatball mixture. In a large mixing bowl, add the beef, egg, parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the garlic. Drizzle with a little olive oil and season with a good pinch of salt and pepper. Mix until everything is well incorporated.
- Roll the meatballs. Form the mixture into meatballs–I like about 1 1/2 tablespoon each. Arrange on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
- Soften the vegetables. In a large pot over medium-high, heat 2 tablespoons of extra virgin olive oil. Add the onion, carrot, celery, bell pepper, and remaining garlic. Cook, stirring occasionally, for 5 minutes.
- Simmer. Add the broth, tomatoes, remaining 1 teaspoon of oregano, and 1/2 teaspoon paprika. Season to taste with salt and pepper, then cook over medium/medium-high heat until thickened, about 10 minutes.
- Finish the meatballs. Add the meatballs and pasta. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.
- Finish and serve. Remove the soup from the heat and stir in the remaining 1/2 cup of parsley. Transfer to serving bowls and sprinkle with a bit more grated Parmesan cheese. If you like heat, finish with a sprinkle of crushed pepper flakes. Enjoy!
Notes
- Store cooled soup sealed in the refrigerator for up to 3 days; reheat gently with a splash of liquid if it thickens too much.
- For freezing, omit pasta, cool soup completely, and freeze in containers with space for expansion.
- Thaw frozen soup overnight in the fridge and reheat slowly; cook pasta separately and add before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4133 kcal
% Daily Value*
| Calories | 413.3kcal | 21% |
| Carbohydrates | 33.2g | 11% |
| Protein | 35g | 70% |
| Fat | 16.4g | 25% |
| Saturated Fat | 6.6g | 33% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 6.4g | 32% |
| Trans Fat | 0.7g | 35% |
| Cholesterol | 108.2mg | 36% |
| Sodium | 444mg | 19% |
| Potassium | 943.7mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5.1g | 10% |
| Vitamin A | 4689.3IU | 94% |
| Vitamin C | 39.9mg | 44% |
| Calcium | 168.9mg | 17% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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