Description
This hearty Italian Meatballs Soup combines tender homemade meatballs with savory vegetables, rich broth, and small pasta for a comforting and flavorful meal. Perfect for cozy dinners, this classic soup brings the taste of Italy to your bowl with Parmesan-infused meatballs simmered in a tomato-based broth.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Soup
- 6 cups chicken or beef broth
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (such as ditalini or acini di pepe)
- Fresh parsley, chopped (for garnish)
Instructions
- Combine Meatball Ingredients: In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried basil, dried oregano, and salt and pepper. Mix thoroughly until well combined.
- Shape Meatballs: Form the mixture into small meatballs about 1 inch in diameter. Set them aside ready for cooking.
- Sauté Vegetables: Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Liquids: Pour in the diced tomatoes with their juice and chicken or beef broth. Increase heat and bring the mixture to a boil.
- Simmer with Meatballs: Once boiling, reduce the heat to a gentle simmer. Carefully add the meatballs to the pot. Let the soup simmer for about 20 minutes, until the meatballs are fully cooked and float to the surface.
- Cook Pasta: Stir in the small pasta and cook according to package instructions, usually between 8-10 minutes, until al dente.
- Season and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with freshly chopped parsley for a fresh, vibrant finish.
Notes
- You can substitute ground turkey for a leaner meatball option.
- If you prefer a thicker soup, use less broth or add more pasta.
- Fresh herbs such as basil or oregano can be used instead of dried for enhanced flavor.
- For a gluten-free version, use gluten-free breadcrumbs and pasta.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely.
