Description
This hearty Meatball Soup recipe combines flavorful homemade beef meatballs with a medley of fresh vegetables and tender pasta, simmered in a rich tomato and beef broth. Perfect for a comforting weeknight meal, this soup offers a balanced blend of protein, veggies, and savory herbs with a delightful Italian twist.
Ingredients
Scale
Meatballs
- 1 ½ lbs ground beef
- ¼ cup finely minced yellow onions
- 2 cloves garlic, minced
- â…“ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for browning)
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 ½ cups green beans, trimmed and cut into 1-inch segments
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups low-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- ¾ cup pasta (mini farfalle, ditalini, acini de pepe, or orzo)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly and form small meatballs about 1 inch in diameter.
- Brown the Meatballs: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until they are browned on all sides, approximately 5-7 minutes. They do not need to be fully cooked at this stage. Transfer the browned meatballs to a plate and set aside.
- Sauté the Vegetables: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and release their flavors.
- Add Green Beans and Herbs: Stir in the green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Cook for an additional 2 minutes, allowing the herbs and spices to infuse the vegetables.
- Add Liquids and Simmer: Pour in the low-sodium beef broth, tomato sauce, and fire-roasted tomatoes. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
- Add Meatballs and Simmer: Gently add the browned meatballs back into the soup. Cover the pot and simmer for 15 minutes to allow the flavors to meld and the meatballs to cook through properly.
- Add Pasta and Cook: Stir in the pasta of your choice and simmer for an additional 8-10 minutes or until the pasta is tender. For quicker-cooking pasta, start checking around 7 minutes to avoid overcooking.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy this comforting meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use gluten-free pasta and breadcrumbs if you need this recipe to be gluten-free.
- Fire-roasted tomatoes add a smoky depth, but regular diced tomatoes can be used as a substitute.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- Adjust pasta quantity and cooking time based on the type you choose to ensure perfect texture.
