Description
A hearty and comforting Italian Meatball Soup featuring tender baked meatballs, aromatic vegetables, and small pasta cooked in a flavorful tomato and broth base. Perfect for warming up on chilly days with a classic Mediterranean taste.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (Optional)
Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (like ditalini or orzo)
- 1 teaspoon dried basil
- Salt and pepper to taste
- Chopped fresh basil for garnish (Optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking.
- Mix Meatball Ingredients: In a mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, salt, black pepper, and chopped parsley if using. Mix thoroughly until all ingredients are well blended.
- Form Meatballs: Shape the mixture into small meatballs, approximately 1 inch in diameter. Place them evenly spaced on the prepared baking tray.
- Bake Meatballs: Place the meatballs in the preheated oven and bake for about 15 minutes or until they are nicely browned and cooked through.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and celery stalks. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Broth and Tomatoes: Pour in the chicken or vegetable broth and the can of diced tomatoes into the pot with the vegetables. Bring the mixture to a gentle simmer.
- Add Meatballs and Pasta: Once meatballs are done, carefully add them to the simmering soup. Stir in the small pasta and sprinkle in dried basil. Continue cooking for 10-12 minutes or until the pasta is tender.
- Season Soup: Taste the soup and season with additional salt and pepper as needed to enhance the flavors.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh basil if desired. Serve immediately for best flavor and warmth.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Fresh herbs like parsley and basil add freshness but can be omitted if unavailable.
- Use gluten-free breadcrumbs and pasta if you need the recipe to be gluten-free.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- The soup can be made vegetarian by using vegetable broth and omitting meatballs, or replacing meatballs with vegetarian options.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking, Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg
Keywords: Italian Meatball Soup, meatball soup recipe, comfort soup, easy Italian soup, homemade meatballs, tomato broth soup
