Description
Italian Meatball Soup is a comforting and hearty dish with tender homemade meatballs, a rich tomato-based broth, and fresh vegetables. Packed with Italian herbs and savory goodness, this soup is the perfect meal for chilly evenings, family gatherings, or cozy nights in. It’s filling, flavorful, and easy to make!
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mixture of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups low-sodium beef or chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs (about 1-inch in diameter) and set them aside.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides, about 5 minutes. They don’t need to be fully cooked through, as they’ll finish cooking in the soup. Remove the meatballs and set aside.
- Prepare the Soup: In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion, carrots, and celery for 5-7 minutes until they begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Simmer the Soup: Add the diced tomatoes, broth, dried basil, dried oregano, and crushed red pepper flakes (if using). Stir to combine. Return the meatballs to the pot and bring the soup to a simmer. Cook for 20-25 minutes until the meatballs are fully cooked and the flavors meld together. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread on the side.
Notes
- For a vegetarian version, substitute the meatballs with plant-based or lentil-based meatballs.
- You can add pasta (like ditalini or orzo) in the last 10 minutes of cooking for a heartier soup.
- Add spinach, kale, or Swiss chard in the last 5 minutes for extra greens.
