Description
This hearty Meatball Soup features tender homemade meatballs simmered in a rich tomato and beef broth filled with fresh vegetables and pasta. Perfect for a comforting and satisfying meal, it combines classic flavors with a wholesome mix of ingredients to create a warming soup that’s ideal for family dinners or meal prep.
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 & Vegetables
- 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 the ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Form the mixture into 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, cooking them until they are browned on all sides, about 5 to 7 minutes. They do not need to be fully cooked at this stage because they will finish cooking in the soup. Remove the browned meatballs and transfer to a plate; set aside.
- Sauté 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 and sauté for 5 to 7 minutes until the vegetables begin to soften.
- Add Seasonings and Green Beans: Stir in the green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Cook and stir for another 2 minutes to release the aromatics.
- 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 a simmer to develop the flavors.
- Add Meatballs and Simmer: Gently add the browned meatballs back into the soup. Cover the pot and let the soup simmer for 15 minutes, allowing the meatballs to cook through fully and the flavors to meld.
- Add Pasta and Cook: Stir in the chosen pasta and continue simmering for 8 to 10 minutes, or until the pasta is tender. For quicker-cooking pasta, check around 7 minutes to avoid overcooking.
- Season and Serve: Taste the soup and adjust the salt and pepper if needed. Ladle into bowls and garnish with freshly chopped parsley. Serve hot for a delicious, comforting meal.
Notes
- Meatballs should be browned but not fully cooked before adding to soup to ensure they finish cooking in the broth.
- If you prefer a thicker soup, reduce the broth by simmering longer or use slightly less broth initially.
- Use low-sodium broth to control the saltiness of the soup; adjust seasoning at the end accordingly.
- Any small pasta shape can be substituted, but keep in mind cooking times vary.
- Leftover soup stores well in the refrigerator for up to 3 days and also freezes nicely.
