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Hearty Meatball Soup

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A cozy and flavorful soup filled with tender homemade meatballs, hearty vegetables, and a rich tomato-broth base. Perfect for a comforting, one-pot meal that’s as nourishing as it is satisfying.

Ingredients

  • For the meatballs:
  • 1 lb (450 g) ground beef or beef-mix
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp grated Parmesan cheese (optional)
  • 1 tsp Italian seasoning (or dried oregano, basil, thyme)
  • Salt and pepper, to taste
  • For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz / 800 g) diced or crushed tomatoes
  • 6 cups beef broth (or chicken broth for lighter flavor)
  • 1 tsp Italian seasoning
  • 2 tbsp chopped fresh parsley or basil
  • 1 cup small pasta (e.g., ditalini or small shells) or 1 can beans (optional)
  • Salt and pepper, to taste
  • Optional garnish: grated Parmesan, fresh basil

Instructions

  1. In a medium bowl, mix together the ground meat, breadcrumbs, egg, minced garlic, Parmesan, Italian seasoning, salt, and pepper until just combined. Form into 1-inch meatballs and set aside.
  2. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
  3. Pour in the canned tomatoes and broth. Add Italian seasoning and bring the mixture to a gentle simmer.
  4. Carefully drop the meatballs into the simmering soup. Cover and let cook for 10–15 minutes, or until meatballs are fully cooked and tender.
  5. If using pasta, stir it into the soup and cook according to package instructions until al dente. If using beans, add them during the last few minutes of cooking to warm through.
  6. Season to taste with salt and pepper, then stir in fresh herbs.
  7. Ladle into bowls and garnish with grated Parmesan and fresh basil if desired. Serve hot with crusty bread.

Notes

  • Use ground turkey or chicken instead of beef for a lighter version.
  • To prevent meatballs from falling apart, mix gently and avoid overhandling the meat.
  • For extra greens, stir in spinach or kale during the last few minutes of cooking.
  • To make the soup creamy, stir in ¼ cup of cream or half-and-half after cooking the meatballs.
  • For gluten-free, use gluten-free breadcrumbs and omit pasta or use GF pasta.

Nutrition

Find it online: https://thefamilycooking.com/hearty-meatball-soup/