Italian Meatball Soup Recipe
This comforting Italian Meatball Soup combines hearty meatballs, fresh vegetables, and rich broth into a delicious, warming dish that is perfect for any occasion. Ideal for family dinners or a cozy night in, this soup is both satisfying and easy to make.
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 baking tray
- 1 spoon or spatula
- 1 ladle
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley Optional
- 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 your oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, pepper, and parsley (if using). Mix until all ingredients are well combined.
- Form the mixture into small meatballs, about 1-inch in diameter, and place them on the prepared baking tray.
- Bake the meatballs in the preheated oven for about 15 minutes or until browned.
- While the meatballs are baking, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the broth and diced tomatoes to the pot. Bring to a simmer.
- Once the meatballs are cooked, carefully add them to the soup. Stir in the small pasta and dried basil. Cook for an additional 10-12 minutes until the pasta is tender.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with chopped fresh basil if desired.
Notes
Feel free to use ground turkey or chicken instead of beef for a lighter version.
You can customize the vegetables based on your preference or what you have on hand.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.