Meatball Soup
This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!
Servings: 6
Ingredients
- 1 1/2 pound lean ground beef, chicken, or turkey
- 1 egg, lightly whisked
- 1/2 cup freshly grated parmesan, plus more for serving
- 1/3 cup unseasoned bread crumbs
- 1 tablespoon dried oregano, divided
- 1 teaspoon sweet paprika, divided
- 1 cup chopped parsley leaves, divided
- 3 to 5 garlic cloves, minced (divided)
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
- 1 (28-ounce) can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells uncooked
- 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!
Video
Notes
- Leftovers and storage: Allow the soup to cool completely, then seal and store in your fridge for up to 3 days. Reheat over medium, adding a little bit more liquid if needed.
- To freeze: If you're making this as meal prep to freeze for a later time, do not add the pasta. Make the recipe as stated without the pasta, cool completely, and portion in freezer-safe containers. Leave enough room at the top of each container to allow for expansion. When you’re ready to enjoy, thaw in the fridge overnight. Warm over medium heat. Cook the pasta separately in boiling, salted water, drain, then stir into the warm soup just before serving.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 413.3kcal | Carbohydrates: 33.2g | Protein: 35g | Fat: 16.4g | Saturated Fat: 6.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.4g | Trans Fat: 0.7g | Cholesterol: 108.2mg | Sodium: 444mg | Potassium: 943.7mg | Fiber: 4g | Sugar: 5.1g | Vitamin A: 4689.3IU | Vitamin C: 39.9mg | Calcium: 168.9mg | Iron: 5.7mg
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