A comforting meal of homemade Italian meatball soup includes tender meatballs made from ground beef, simmered in a savory tomato broth with aromatics such as onion, garlic, and Italian seasoning. The soup is typically filled with vegetables such as carrots, celery, and spinach, and finished with a generous sprinkle of grated Parmesan cheese. Serve hot with crusty bread for a hearty and easy dinner option.
Making homemade Italian meatball soup does require some effort, but it is not necessarily difficult. The tender beef meatballs need to be formed and cooked separately before adding them to the soup, but the soup itself is made by sautéing vegetables and simmering the ingredients together. With a little bit of practice and patience, anyone can make a delicious pot of Italian meatball soup at home.
Nothing says old school comfort food like tender homemade pure beef meatballs and your favorite pasta in a rich tomato broth after a busy day.
Furthermore, Italian meatball soup is a versatile dish with tons of flavor that can be served on various occasions. For casual family dinners, a soup with savory meatballs is a comforting and satisfying dish, a great option for a the whole family. The warm and hearty soup also is ideal for cold winter days when you crave a cozy and filling meal. Also, an Italian hearty meatball soup can be a great addition to a party or potluck spread. It can be prepared in advance and served in a large pot or slow cooker. This delicious soup can be a nutritious and delicious option for meal prep. Moreover, it can be stored in the refrigerator or freezer and reheated for a quick and easy meal.
Overall, Italian meatball soup is a classic and versatile dish, that can be enjoyed on various occasions.
Ingredient List
Homemade Meatballs:
- 1 pound lean ground beef
- 3 garlic gloves, minced
- 1-1/2 teaspoons Italian seasoning, preferably homemade*
- 1 large egg, lightly beaten
- 1/3 cup Parmesan cheese, finely grated
- 1/3 cup flour
- 1/4 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Soup:
- 2 teaspoons olive oil
- 1/2 cup onion, diced
- 2-3 medium carrots, diced
- 1 15 oz. can crushed or diced tomatoes, undrained
- 1 15 oz. can Italian tomato sauce
- 6 cups low-sodium beef broth (or chicken broth)
- 1 teaspoon Italian seasoning, preferably homemade*
- Sea salt and black pepper, to taste
- 3/4 cup small dry pasta shape (like small shells or ditalini)
- 2 tablespoons fresh parsley, chopped
- Parmesan cheese for serving (optional)
Equipment
- Cutting board and sharp knife
- Baking tray
- Large bowl
- Large pot
- Cooking spray
Instructions
- Preheat oven to 375°F.
- Spray a baking sheet with cooking spray. Set aside.
- In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning,
- Make a well in the center and the beaten egg.
- Sprinkle egg mixture with cheese, flour, salt, and pepper.
- Mix to combine ingredients. Avoid overmixing.
- With your hands or a small scoop, shape the meatball mixture into small balls (1/2 inch to 3/4 inch in size).
- Bake 8-10 minutes or until meatballs are lightly browned.
- While the meatballs are baking, heat olive oil in a large pot over medium heat.
- Add onion, celery and carrots.
- Cook 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef stock, Italian seasoning, salt and black pepper, to taste.
- Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
- Top with parsley. Serve with grated Parmesan cheese if desired.
Tips for Homemade Italian Meatballs
- If desired, substitute 50% pork, or a combination of beef, pork, Italian sausage & ground turkey. To keep meatballs light, avoid overmixing meat mixture. Overmixing will make meatballs or meatloaf heavy and dense.
Goes well with (other dishes)
Several dishes can pair well with Italian meatball soup. Some popular options include crusty bread or garlic bread, a simple green salad with a light vinaigrette dressing, roasted vegetables such as asparagus or broccoli, or a side of pasta or rice. Additionally, a glass of red wine such as Chianti or Barbera can complement the rich flavors of the soup. Ultimately, the choice of side dishes will depend on personal preferences and the occasion.
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Homemade Italian Meatball Soup
A comforting meal of homemade Italian meatball soup includes tender meatballs made from ground beef, simmered in a savory tomato broth with aromatics such as onion, garlic, and Italian seasoning. The soup is typically filled with vegetables such as carrots, celery, and spinach, and finished with a generous sprinkle of grated Parmesan cheese. Serve hot with crusty bread for a hearty and easy dinner option.
Making homemade Italian meatball soup can require some effort, but it is not necessarily difficult. The tender beef meatballs need to be formed and cooked separately before adding them to the soup, but the soup itself is made by sautéing vegetables and simmering the ingredients together. With a little bit of practice and patience, anyone can make a delicious pot of Italian meatball soup at home.
Nothing says old school comfort food like tender homemade pure beef meatballs and your favorite pasta in a rich tomato broth after a busy day.
Ingredients
- Homemade Meatballs:
- 1 pound lean ground beef
- 3 garlic gloves, minced
- 1-1/2 teaspoons Italian seasoning, preferably homemade*
- 1 large egg, lightly beaten
- 1/3 cup Parmesan cheese, finely grated
- 1/3 cup flour
- 1/4 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- Soup:
- 2 teaspoons olive oil
- 1/2 cup onion, diced
- 2-3 medium carrots, diced
- 1 15 oz. can crushed or diced tomatoes, undrained
- 1 15 oz. can Italian tomato sauce
- 6 cups low-sodium beef broth (or chicken broth)
- 1 teaspoon Italian seasoning, preferably homemade*
- Sea salt and black pepper, to taste
- 3/4 cup small dry pasta shape (like small shells or ditalini)
- 2 tablespoons fresh parsley, chopped
- Parmesan cheese for serving (optional)
Instructions
- Preheat oven to 375°F.
- Spray a baking sheet with cooking spray. Set aside.
- In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning,
- Make a well in the center and the beaten egg.
- Sprinkle egg mixture with cheese, flour, salt, and pepper.
- Mix to combine ingredients. Avoid overmixing.
- With your hands or a small scoop, shape the meatball mixture into small balls (1/2 inch to 3/4 inch in size).
- Bake 8-10 minutes or until meatballs are lightly browned.
- While the meatballs are baking, heat olive oil in a large pot over medium heat.
- Add onion, celery and carrots.
- Cook 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef stock, Italian seasoning, salt and black pepper, to taste.
- Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
- Top with parsley. Serve with grated Parmesan cheese if desired.
Notes
If desired, substitute 50% pork, or a combination of beef, pork, Italian sausage & ground turkey. To keep meatballs light, avoid overmixing meat mixture. Overmixing will make meatballs or meatloaf heavy and dense.